Potato, Leek and Cauliflower Soup
A classic soup made luxe with a drizzle of nutty sage butter, these bowls of creamy cauliflower and sweet leek make for deliciously comforting fare guaranteed to warm chilly evenings.
Recipe
1
Cook Leek
Preheat oven to 220°C fan-forced. Prepare garlic bread according to packet instructions. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Zest lemon. Heat oil in a large saucepan over medium heat. Add leek, lemon zest and ¼ teaspoon salt and cook, stirring, for 4-5 minutes or until leek is very soft.
2
Add Garlic
Peel and crush garlic. Add garlic to saucepan and mix to combine with leek. Cook for 30 seconds or until fragrant.
3
Add Vegetables
Peel and roughly chop potatoes. Roughly chop cauliflower. Add potato, cauliflower, stock cube and 1 litre (4 cups) water and bring to the boil. Reduce heat to medium and simmer for 20 minutes or until potato and cauliflower are very tender.
4
Add Parmesan
Juice lemon. Stir through lemon juice and parmesan.
5
Blend Soup
Remove soup from heat and, using a hand-held blender, blend until smooth. Season with salt and pepper.
6
Plate Up
Melt butter in a small frypan over medium-high heat and cook for 2 minutes or until nutty brown in colour. Pick sage leaves and add to frypan. Cook for 15 seconds or until crisp. Remove from heat. Divide soup between bowls. Swirl through crème fraîche and top with sage leaves and butter. Serve with garlic bread.