Cauliflower is one of those vegetables that has such beautiful flavour when in season. But it is also a fantastic vegetable to buy in the winter because it has a good shelf life. In this soup, cauliflower is the star of the show with only four co-stars, leeks (or onions), thyme, dairy (butter, milk and cream) and the chicken stock. Pure, delicious and velvety smooth unadulterated, or to take it up a notch, you can drizzle some white truffle oil before serving.
2cupsleekswhite and light green parts, rinsed and thinly sliced
8cupscauliflower2 pounds of florets
4cupschicken stock
1½cupmilkI use 2%
1tbspthymedried or use 2 tablespoons fresh
½cuphalf-and-half
salt and pepper to taste
optional: white truffle oil
Instructions
Heat the butter over medium-low heat in the 8-litre pot. Add the leeks and cook until soft, 5 minutes. Stir often to prevent browning of the leeks.
Add the cauliflower and stock. Increase the heat to medium-high and bring the soup to a simmer. Put the lid on and then reduce the heat to medium-low. Simmer for 40 minutes.
Add the milk and heat the soup until it just starts to simmer again. You do not want to boil the soup at this point because the milk can curdle. So as soon as it comes back up to simmer turn the element off and remove the pot from the heat.
Add the thyme by crushing the dried leaves with your thumb and finger. Add the lid and let the soup steep, off heat, for 15 minutes.
Using an immersion blender, puree the soup in the pot. It is okay if it has a few lumps in it. Alternatively you can blend the soup in a blender.
Add the half-and-half and season with salt and pepper.
Reheat the soup gently over low heat but do not let it boil.
Ladle the soup into bowls and, if desired, top with white truffle oil.