When the temperature dips to minus six in New England then it is time to start making batches of soup to warm you up on our cold winter days. This is a soup that is rich in flavor but low on fat and calories. It tastes 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 leeks; 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 oven. 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 the top of the 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 the skin with a fork or small knife.