Ingredients
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2
-
2
-
3
-
1
-
3 - 6
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1/2
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8
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1/4
-
-
-
-
-
-
-
Directions
Creamless Cauliflower Leek Soup,This is a really rich and great tasting soup that does not contain cream. If you want to add a cup of cream to it to up the decadence factor, you can. It’s easy to make with an immersion blender.,Wonderful. I was distracted while making this last night (never happens, right? 😉 and prepared 1/2 a cup of lemon juice instead of 1/2 a lemon. Adding it to the soup I thought, “wait a minute” and only put in about 1/4 cup. Well, it was still delicious. In fact, I think I’ll always add the juice of a whole lemon. We don’t care for thyme so I subbed in a new-to-me herb Winter Savory. I think any mild herb would work well. It’s not the most beautifully colored soup I’ve ever made, but it’s so good, healthy and satisfying, who cares? Thanks Katzen.,We received a leek from our CSA and since I have only made one other recipe using a leek I looked for something that I had all the ingredients for and this fit the bill, I only had one so it really made one serving but boy was it good, now I will need to go out and buy the leeks just to make this soup. Thanks for a great recipe.
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Steps
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1
Done
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1. Heat the Olive Oil and Butter in a Large Pot Over Medium Heat, and Saute the Leeks, Cauliflower, Garlic, and Thyme For About 10 Minutes. Stir in the Vegetable Broth, and Bring the Mixture to a Boil. Reduce Heat, Cover, and Simmer 45 Minutes. |
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2
Done
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2. Remove the Soup from Heat. Blend the Soup With an Immersion Blender or Hand Mixer. If the Soup Is Too Thin, Add Oatmeal to Thicken. Season With Salt and Pepper, and Lemon Juice, If Using. |
