I got a giant LEEK in my CSA Box this week. I’m still new to leeks, and so although I liked it sauteed with other veggies, I wasn’t sure what to do with the giant leek. My chef friend was like ‘just make leek stew’. So I make a leek cauliflower soup (using the cauliflower to thicken it up).
You can bonk people on the head with these
Leeks are part of the allium genus so they may make your eyes water when you chop them. I really should get choppin’ goggles; my eyes are STILL hurting!
So I ended up roasting up the leek, shallot, green garlic and cauliflower in the oven, then blended them all together with chicken stock and cream, seasoning with salt and pepper. Just two steps. Bake n’ blend.
The result? A thick, lovely creamy soup that is low carb-high fat and very filling. Serve with a salad (I had mixed greens from my CSA box with some goat cheese, olive oil and a small dash of vinegar) and you got yourself a darn tasty dinner!
Soup thick, indulgent tasting soup with a rich, smokey under current from the roasting.
I threatened to roast the kitty to put in the stew but it was too much effort to skin it.
8 net carbs per serving. Trust me, one serving is very filling!
nickawicka says
This looks tasty. I want to
make it and top it off with some sharp cheddar cheese and bacon crumles.
admin says
OHhhh yeah that would be perfect, too!!
Carole says
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to dishes using cauliflower and/or cabbage. I do hope you link this in. It would be great if you checked out some of the other links – there are lots of good ones already. Cheers
Kanoe says
I love your blog and how detailed your recipes are – thanks for sharing!
mike says
this recipe isn’t showing all the text.
Sparky says
Hi Mike,
My apologies for that – I updated the entire site with a new recipe format and some of the older recipes didn’t format correctly. Thank you so much for pointing this out, I fixed the recipe.
Have a great day,
Sparky