Ingredients

The following ingredients have 5 Servings
  • 6 medium leeks, thinly sliced
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon fresh thyme leaves, preferably lemon thyme
  • 1 1/2 teaspoons salt
  • 1 small head of cauliflower, sliced
  • 3 cups chicken broth
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon coarsely ground black pepper
  • 3/4 cup whole milk
  • salt to taste
  • juice from 1 lemon slice if needed (just a squeeze)
  • 1 tablespoon minced chives
  • croutons

Instruction

  • Melt the butter in a large saute pan. Add the leeks, salt and thyme and slowly cook over medium heat until the leeks are very soft - about 45 minutes.
  • Add the chicken broth, cauliflower slices, mustard and pepper. Simmer over medium heat until the cauliflower is very tender, about 20 minutes.
  • Process until smooth in a food processor and pour the puree into a pot. Reheat and add the milk. Adjust the seasoning and add a squeeze of lemon juice if needed. Serve as is or with minced chives and crouton on top.
  • To make the croutons, I tore pieces of bread from a fresh loaf, tossed them in enough olive oil and minced garlic to lightly coat them and roasted them in a 400F oven until crispy - about 15 minutes.