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Friday, 1 March 2013

Cauliflower and leek soup





The other day I heard a woman who said she knew if she had been eating well by the state of the fridge at the end of the week: if empty, it had been a healthy week; if it was full, it meant too precooked food or eating out. I totally identify with that. I feel comfortable when I open the fridge and find nothing there; in fact, it is almost obsessing, I don't want to throw away food. 

But sometimes, especially if it has been a busy week with not enough time to cook, I have to deal with some ingredients and try to find the better recipe to use them. And sometimes, I find it. This recipe is the perfect example. This soup has a smooth texture and delicate flavour, very wintery, a warm solution for these rainy days. 



Cauliflower and leek soup

- Cauliflower cut into florets
- Leeks cut into round slices.
- Sliced potato
- Olive oil
- Salt
- Water
- Milk or cream cheese. 

Heat the oil in a large saucepan over medium heat. First of all, add leeks and cook while stirring during three or four minutes until softened. Add potato and cauliflower and cook for five more minutes before adding the water (or stock) until covering all the ingredients. Season with salt and simmer for twenty minutes or until potato is tender. Let it cool slightly before beating until creamy and smoothie. You can add two tablespoons of cream cheese or milk to soft it. Season it with salt and pepper if necessary. 









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