Cauliflower Leek Soup
- 3 tbsp duck fat (or fat of your choice)
- 3 leeks, cleaned and sliced (remove the tough dark green parts)
- 4 celery stalks, chopped
- 3 cloves garlic, crushed or minced
- 2 quarts chicken broth
- 2 small rutabaga, peeled and diced
- 1 medium cauliflower, roughly chopped (or 3 10 oz bags of frozen cauliflower florets)
- 1 tsp sea salt
- ground black pepper, to taste
- Melt the fat in a stockpot.
- Add the leeks, celery and garlic with a pinch of salt.
- Cook on medium low heat until the leeks are tender.
- Add chicken broth, rutabaga, and cauliflower, and bring to a boil.
- Bring to a boil, then cover and reduce heat.
- Simmer until the vegetables are soft, around 45 minutes.
- Using an immersion blender or a blender (be careful with the hot liquid!) puree until smooth.
- Adjust salt to taste, and enjoy!
Recipe by Our Life in the Shire at https://www.ourlifeintheshire.com/cauliflower-leek-soup/
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