Cauliflower and Leek Potage

Serves 4-6

INGREDIENTS 

1 cauliflower head, cut in small florets

1-2 leeks, chopped

2 tbsp olive oil

1 L vegetable stock

Topping:

Extra virgin olive oil 

1/2 cup pine nuts, roasted 

Freshly ground black pepper

Parsley finely chopped for garnish

1/2 lemon, freshly squeezed (optional)

METHOD

Heat the oil in a large pot over medium heat. 

Soften the chopped leeks for about 10 minutes, until tender. Do not brown the leeks. 

Add the cauliflower florets and heat through for 5 minutes before adding the vegetable stock. 

Boil the mixture on medium-low heat for 8-10 minutes until the cauliflower is cooked. Depending on the floret sizes, cooking time will vary. 

Turn off the heat and use a hand blender to blend the mixture until creamy. 

Pour in 4-6 soup bowls and drizzle with olive oil and lemon juice. Sprinkle with roasted pine nuts and freshly ground black pepper. Garnish with parsley and serve. 

Bon appétit! Served on my “Piano” pasta and soup plate as a delicious lunch or starter.