leeks, cauliflower, & sausage soup
(4 ratings)
About 5 years ago, I came across this recipe & started serving it in the restaurant. Everyone loved it. You can also use wild leeks in this recipe. It is also low in carbs for the healthy benefits!
►
(4 ratings)
yield
20 servings
prep time
15 Min
cook time
1 Hr
Ingredients For leeks, cauliflower, & sausage soup
-
3 Tbsp(+) olive oil
-
1/4 c(+) butter
-
5leeks, cut into 1
-
4 lgcarrots, chopped in chunks
-
4stalks celery, chopped
-
2 lbpolish sausage, cut into bite size pieces
-
1 2/3large heads cauliflower
-
6 clovegarlic, finely chopped
-
13 cvegetable broth
-
2 cheavy cream
-
california style garlic salt with parsley, to taste
-
coarse ground black pepper, to taste
How To Make leeks, cauliflower, & sausage soup
-
1Heat the olive oil & butter in large pot over med, high heat. Saute the leeks, carrots, celery, & minced garlic about 10 minutes, but do not allow to brown or burn, as the garlic will be bitter.
-
2Brown sausages in oil . Set aside.
-
3Stir vegetable broth in leek mixture & bring to boil.
-
4Reduce heat, cover & simmer for about 45 minutes.
-
5Remove from heat & blend the soup with an immersion blender, or hand mixer, if desired.
-
6Add the cut cauliflower & sausages. Season with garlic season & pepper.
-
7Mix in heavy cream & stir in until smooth. Cover with lid & let set about 20 minutes or so. This will cook the cauliflower so it is still in tact & not mushy.
-
8Serve with toasted garlic french bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for LEEKS, CAULIFLOWER, & SAUSAGE SOUP:
ADVERTISEMENT
ADVERTISEMENT