Cauliflower Leek Soup Recipe

Ingredients:

• 1 large head cauliflower, stem trimmed and thick leaves removed
• 2 tablespoons extra virgin olive oil
• Kosher salt, to taste
• White pepper, to taste
• 6 cloves garlic, peeled
• 4 tablespoons unsalted butter
• 4 leeks, white and light green parts only, thinly sliced
• 6 cups vegetable broth
• 1/4 cup grated parmesan cheese
• 1/2 cup heavy cream
• Sichuan Chili Crisp

Directions:

1. Preheat oven to 400°F.
2. Cut cauliflower (florets and core with tender inner leaves) into 2-inch chunks and place onto sheet pan. Add garlic cloves to pan. Drizzle everything with 2 tablespoons olive oil and sprinkle with salt and pepper; toss. Spread evenly across pan. Roast 25 to 30 minutes or until cauliflower is golden and garlic is soft.
3. While cauliflower and garlic are roasting, melt butter in large pot over medium-low heat. Add leeks and sauté until soft and translucent, about 10 minutes.
4. Transfer roasted cauliflower and garlic to pot with leeks. Add broth and simmer covered for an additional 10 to 15 minutes until cauliflower is very soft.
5. Add parmesan and use an immersion blender to puree everything until smooth. Season with salt and pepper, to taste. Stir in heavy cream.
6. To serve, ladle soup into bowls and drizzle with chili crisp.
7. Cook’s Tips:
8. To clean leeks, trim root end and cut off green stalk. Cut white part in half lengthwise. Rinse under cold water, fanning layers to remove dirt and sand.
9. The entire cauliflower is edible and can be used in this soup. Only remove the very end of the stem and the woody outer leaves, if desired.