Cauliflower & Leek Soup

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Ingredients (for 10 portions):

Main Ingredients:

  • 4 Leeks
  • 2 Cauliflowers
  • 100g butter + a bit
  • 100g flour
  • 2 litre of vegetable stock

Utensils:

  • Stockpot

Instructions

Prepare (5min):

  1. Cut the cauliflower in to chunks
  2. Weigh out the flour and butter

Cooking (20mins):

  1. Put all the cauliflower in to steam (20 mins)
  2. Meanwhile, melt a bit of butter in the stockpot, add cauliflower spare leaves to soften (12 minutes)
  3. Cut the leaks in half and slice (remove green parts), then wash
  4. Get the vegetable stock ready
  5. Add the leeks to the stockpot to soften (8 minutes)
  6. Boil the kettle with 1.5 litres of water
  7. Meanwhile, soften the 50g butter in another pan, and then slowly pour in the flour while whisking quickly
  8. Add the vegetable stock to the flour mixture and whisk, it should be a creamy consistency
  9. Add the stock to the stockpot, take off the heat, add some salt and white pepper and puree