Cream of Cauliflower Soup w/Leek & Asparagus


Prep Time: 20 min
Cooking Time: 1 hr
Serves: 6
· 4 teaspoons olive oil
· 1 small onion, chopped
· 2 garlic cloves, chopped
· 1 celery stalk, chopped
· 1 leek, sliced thin, white and light green part only
· 4 cups chicken broth
· 1 head of cauliflower, chopped, no stems
· 1 small red potato, diced
· 1 teaspoon diced rosemary
· 1 teaspoon dried thyme
· 1 cup of milk
· ½ lb asparagus, cut in 1” pieces
· salt and pepper to taste
· ¼  cup chopped parsley


Combine olive oil, onion, garlic, celery and leek in a large pot. Cook on medium for 6 minutes.  Add broth, cauliflower, potato, rosemary and thyme. Bring to a boil, reduce heat and simmer for 40  minutes,  until  cauliflower is tender.  Remove the cauliflower and puree.  Put back into pot and bring to a boil.  Add milk and asparagus and reduce to simmer.  Cook for an additional 15 minutes, remove add salt and parsley to taste.  Serve and enjoy.

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