LEEKS, CAULIFLOWER, & SAUSAGE SOUP

Peggi Anne Tebben

By
@cookiequeen

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!


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Comments:

Serves:

20 servings

Prep:

15 Min

Cook:

1 Hr

Ingredients

3 Tbsp
(+) olive oil
1/4 c
(+) butter
5
leeks, cut into 1
4 large
carrots, chopped in chunks
4
stalks celery, chopped
2 lb
polish sausage, cut into bite size pieces
1 2/3
large heads cauliflower
6 clove
garlic, finely chopped
13 c
vegetable broth
2 c
heavy cream
california style garlic salt with parsley, to taste
coarse ground black pepper, to taste

Directions Step-By-Step

1
Heat 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.
2
Brown sausages in oil . Set aside.
3
Stir vegetable broth in leek mixture & bring to boil.
4
Reduce heat, cover & simmer for about 45 minutes.
5
Remove from heat & blend the soup with an immersion blender, or hand mixer, if desired.
6
Add the cut cauliflower & sausages. Season with garlic season & pepper.
7
Mix 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.
8
Serve with toasted garlic french bread.