Cauliflower Leek Bisque

I am a mid-west gal and loved nothing more than a raging blizzard where everyone was housebound! We stacked logs in the fireplace, hauled out the puzzles, board games, popped popcorn, made cookies and warmed our souls with bowls of homemade soup. I am hearing about a record breaking horrific snow storm heading smack dab to our area of the heartland. Although I am in the sunny southwest, my attention is riveted to this national news story. For all my Iowa friends, I am thinking of you as I prepare this hearty but nutritious cauliflower leek soup!

I usually avoid leeks, because cleaning them is a hassle. So, when I discovered these in the frozen food section at Trader Joes I grabbed them with visions of soup dancing in my head.

This is a beautiful head of organic cauliflower, along with carrots, potatoes, thyme, garlic and chicken broth.

In a medium pan heat olive oil on medium, add leeks, thyme, garlic, salt and pepper. Cook until leeks are tender. (about 8-10 minutes)

Add cauliflower, carrots and potatoes. Stir well.

Add broth just to cover veggies and season with salt and pepper. Cover and bring to a boil. Reduce heat until just simmering. Cook for about 20 minutes or until vegetables are tender. Puree in blender in batches.

Return to pan and reheat.

Serve with Feta cheese and garnish with parsley and chopped green onion.

I am calling this a bisque because it is so creamy you would think it was loaded with heavy cream!

A faithful friend brought me this homemade butter horn! What a perfect companion to this hearty soup!

Cauliflower Leek Bisque

1-16oz. bag of frozen chopped leeks, or 3 fresh leeks, sliced
2 garlic cloves, chopped
1 medium cauliflower head
2 medium carrots, sliced
1 big or 2 medium potatoes, in chunks
1 t. fresh thyme leaves
4 Tbsp olive oil
4 to 6 cups chicken broth
Salt and pepper
1/2 cup Feta cheese
Garnish of parsley and scallion, chopped

In a medium pan heat olive oil on medium, add leeks,  thyme, garlic, salt and pepper. Cook until leek is transparent. Add cauliflower, carrots and potatoes. Stir well. Add broth just to cover veggies and season with salt and pepper. Cover and bring to a boil. Reduce heat until just simmering. Cook for about 20 minutes or until vegetables are tender. Puree in batches until smooth. Return to pan to reheat before serving. Garnish with Feta cheese, parsley and chopped scallion.