Leek, Garlic and Cauliflower Soup

This is a soup that is rich on flavor but low on fat and calories. It taste like a creamy soup without any dairy product. A healthy choice for a light meal.

Leek, Garlic and Cauliflower Soup
1 tablespoon butter
1 tablespoon olive oil
3 large leeks, sliced
1 head cauliflower, remove leaves and thick core and coarsely chop
1 head of garlic, roasted
2 tablespoon dry white wine
3 14-ounce cans chicken broth, use light
1 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
Cracked black pepper
sniped fresh thyme sprigs (optional)

1. In a Dutch oven, heat butter and oil over medium heat.  Add leaks; cook about 10 minutes or until tender, stirring occasionally.
2. Slowly add wine.  Cook and stir about 2 minutes or until wine is almost all evaporated.  Carefully add broth and cauliflower.  Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until vegetables are very tender.  Cool slightly.
3. Transfer mixture , in batches to blender or food processor along with roasted garlic, cover and blend until smooth.  Return pureed mixture to Dutch over.  Stir in thyme; heat thoroughly
4. Season to taste with salt. Sprinkle with pepper and if desired, garnish with fresh thyme.

Roasted Garlic: Cut 1/4 inch off  top of garlic head.  Place garlic in a garlic roaster or baking dish with a cover.  Drizzle with 1 tablespoon of olive oil. Roast covered at 350 F for 1 hour.  Garlic will be soft. Gently remove cut garlic from skin with a fork or small knife.



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