Cauliflower Leek Soup
 
 
Ingredients
  • 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
Instructions
  1. Melt the fat in a stockpot.
  2. Add the leeks, celery and garlic with a pinch of salt.
  3. Cook on medium low heat until the leeks are tender.
  4. Add chicken broth, rutabaga, and cauliflower, and bring to a boil.
  5. Bring to a boil, then cover and reduce heat.
  6. Simmer until the vegetables are soft, around 45 minutes.
  7. Using an immersion blender or a blender (be careful with the hot liquid!) puree until smooth.
  8. Adjust salt to taste, and enjoy!
Recipe by Our Life in the Shire at https://www.ourlifeintheshire.com/cauliflower-leek-soup/