Cauliflower and leek potage
10
30
4
Yes
Ingredients
- 30 ml (2 tablespoons) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 cauliflower sliced into bouquets
- 2 crushed garlic cloves
- 1.5 litres (6 cups) of vegetables or chicken broth
- Salt and pepper
Preparation
Side-by-side mode
- In a large saucepan, heat the oil over medium heat. Add the sliced leeks and cauliflower and cook for 5 minutes, stirring regularly. Add the garlic and cook for 2 more minutes. Pour in the broth and bring to a boil. Simmer over medium heat, half covered, for 20 minutes or until the vegetables are tender.
- Reduce into puree using a hand or electric blender. Ajust seasoning if necessary. Garnish to your taste. See the different toppings in chef’s notes.
Chef’s note
Garnishing ideas:
- Serve this potage with a bit of extra virgin olive oil or parsley oil over each portion. Garnish with parsley.
- Serve this potage and garnish with whipped light cream and sprinkle with curry.
- Grate a little raw cauliflower on top of the soup.
- Serve with cheese croutons.
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80
4
Budget
