LEEKS, CAULIFLOWER, & SAUSAGE SOUP

5
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!

Rating:

★★★★★ 4 votes

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

How to Make LEEKS, CAULIFLOWER, & SAUSAGE SOUP

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.

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About LEEKS, CAULIFLOWER, & SAUSAGE SOUP




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