Cauliflower, Leek, and Potato Soup with Fresh Chopped Chives

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Cauliflower, Leek, and Potato Soup with Fresh Chopped Chives

 

4 lbs. leeks

8 tbsps. butter

salt and white pepper

2 lbs. of white or yellow fleshed potatoes

1 full-size or two small heads cauliflower

3 quarts water

2 cups half-and-half

fresh chives or scallions,sliced across, very thin

 

Cut off tough green leaf portions of leeks (save for stock) and trim off roots.

Cut leeks lengthwise into two or four (if very large) then crosswise in thin

shreds.

Wash leek shreds in deep pan of water to remove all sand or mud.

Lift leeks from pan of water and drain.

Melt butter in soup pot over medium low heat and add drained leeks.

Stir briefly to coat with butter and cover pot to sweat leeks until soft.

Wash and peel potatoes and cut into half-inch chunks (keep cut potatoes in cold

water).

Cut away cauliflower leaves.

Cut florets and stem into small pieces (setting aside half-cup of small florets

for garnish, if desired).

When leeks are softened (without taking any color), add potatoes, stir and warm

through.

Add water, raise heat, and bring to boil. Add salt and white pepper to taste,

then add cauliflower.

Simmer until potatoes and cauliflower are very tender. (Blanch reserved

cauliflower florets

separately in boiling salted water and drain; cut each piece in two for

garnish).

Purée soup with an immersion blender if available or pass through the fine disk

of a food mill.

Soup can be made to this point and kept, chilled, overnight. Reheat if chilled.

Add half-and-half, check seasoning, and keep hot.

Ladle into bowls and garnish generously with chives (or scallions) and reserved

florets.