| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Leek |
| 1/4 |
c |
Butter |
| 1 |
|
Shallot; minced |
| 2 |
c |
Dry white wine |
| 1 |
|
1.5-pound head of cauliflower; trimmed to, small florets |
| 1 |
|
3/4-pound baking potato; peeled and diced |
| 2 |
c |
Chicken stock |
| 4 |
c |
Water |
| 1 1/2 |
tb |
Dijon mustard; or more to taste |
| 1/4 |
c |
Sour cream |
| 2 |
ts |
Salt; or more to taste |
|
|
Grated nutmeg |
INSTRUCTIONS
Trim root end and tough green leaves from leek. Quarter lengthwise, leaving
attached at the root end. Wash well under running water, pulling leaves
apart to remove all grime. Slice thin.
Combine leek and butter in 4- to 6-quart soup pot, cover and heat slowly
over medium heat. Stir occasionally to keep from sticking. Cook 10 minutes
and add shallot. Continue cooking, covered, stirring occasionally, until
leeks are very soft, about 10 more minutes.
Increase heat to medium-high and add wine. Cook, stirring, until wine has
reduced by about half. Add cauliflower and potato and mix well until coated
with leek-wine mixture. Add chicken stock and water, cover and bring to
boil, about 5 minutes. Remove lid and reduce heat to simmer. Cook gently
until potatoes and cauliflower are very tender, about 30 minutes.
Cauliflower should smash with spoon.
Remove half of soup to blender. Add half of mustard, sour cream and salt.
Pulse to grind, then increase to puree. Remove to a clean 3-quart saucepan
and repeat with remaining cauliflower mixture and mustard, sour cream and
salt.
Bring back just to simmer (don't boil or sour cream will curdle) and season
to taste with additional salt and mustard. Ladle into bowls and grate fresh
nutmeg over top.
Recipe by: The Sacramento Bee 1-14-98
Posted to recipelu-digest Volume 01 Number 527 by Crane Walden
<cranew@foothill.net> on Jan 14, 1998
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