Cauliflower Soup

I first tasted cauliflower soup as a child. I admit -- I hated it. It was essentially mashed cauliflower with a little bit of cream and mayonnaise. Last year, I dined at a restaurant in Baltimore, Maryland called Charleston (http://www.charlestonrestaurant.com) and had an entirely new experience. I had the honor of chatting with Chef Cindy Wolf after dinner, who declined to share the recipe, but I estimated the following based on the flavors --

Cauliflower Soup
Serves 6-8
Prep Time: 20 minutes
Cook Time: 45 minutes

• 2 heads cauliflower, chopped
• 6 cups chicken stock (vegetable stock will work, to make vegetarian)
• 1 large leek, cleaned and small diced
• 2 tbsp butter
• 1/4 cup heavy cream
• salt and pepper to taste

Bring the stock to a simmer in a large stock pot. Add the cauliflower and simmer until completely softened. This should take 15-20 minutes on medium. Add the leek and cook for another 5 or 10 minutes. Puree with an immersion blender or in batches in a blender or food processor until completely smooth. Return to the pan. Season with salt and pepper and finish with butter and cream. Bring to a low simmer and serve immediately.

I usually drizzle over a little leek oil, which is just olive oil infused with leek, strained, and cooled and homemade garlic rubbed croutons. Pretty delicious! If you have any questions, ask!