LONGEVITY LEEK SOUP

Name: LONGEVITY LEEK SOUP
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound leeks, cleaned and chopped; 2 stalks celery, diced; 3 cloves garlic, minced; 1 tablespoon chopped fresh thyme; Zest of 1 lemon; 1 large head cauliflower, cut into 2-inch florets; 1/2 teaspoon fresh nutmeg; 1 teaspoon fine sea salt (or more to taste); 2 teaspoons coarse black pepper; 2 quarts vegetable stock; 1 bay leaf; Finely chopped chives for garnish; Instructions:; In a large soup pot, heat the olive oil over medium-high heat.; Add the leeks, celery, garlic, thyme, lemon zest, and cauliflower, along with the nutmeg, salt, and pepper to the pot. Sauté over medium heat, stirring regularly until the leeks begin to wilt.; Add the stock and the bay leaf and cook, covered, for 25 to 35 minutes, until the cauliflower is very tender.; Blend using a stick blender, or transfer into a regular blender. Blend until smooth (work in batches, so as not to overfill blender).; Once pureed, return the mixture to the heat, and cook for an additional 10 to 15 minutes.; Taste, and adjust seasoning as needed.; Serve garnished with chopped chives.

21 steps

Updated at: Thu, 17 Aug 2023 07:38:22 GMT

Ingredients

6 servings

2 tablespoonsextra-virgin olive oil

1 poundleeks

1 tablespoonfresh thyme

chopped

1zest of lemon

1 headcauliflower

cut into 2-inch florets

½ teaspoonfresh nutmeg

1 teaspoonfine sea salt

or more to taste

2 teaspoonscoarse black pepper

2 quartsvegetable stock

1bay leaf

chives

finely chopped, for garnish

pot olive oil

soup, heat the over medium-high heat

the pot, Sauté over medium heat, stirring regularly until the leeks begin to wilt

stock

Add the the bay leaf and cook, covered, for 25 to 35 minutes, until the cauliflower is very tender

blender

Blend stick, or transfer into a regular blender Blend until smooth, work in batches, so as not to overfill blender

Once pureed, return the mixture to the heat, and cook for an additional 10 to 15 minutes.

Taste

and adjust season as needed

ing

Serve chives

garnished with chopped

Instructions

Step 1

2 tablespoons extra-virgin olive oil

Step 2

1 pound leeks, cleaned and chopped

Step 3

2 stalks celery, diced

Step 4

3 cloves garlic, minced

Step 5

1 tablespoon chopped fresh thyme

Step 6

Zest of 1 lemon

Step 7

1 large head cauliflower, cut into 2-inch florets

Step 8

1/2 teaspoon fresh nutmeg

Step 9

1 teaspoon fine sea salt (or more to taste)

Step 10

2 teaspoons coarse black pepper

Step 11

2 quarts vegetable stock

Step 12

1 bay leaf

Step 13

Finely chopped chives for garnish

Step 14

Instructions:

Step 15

In a large soup pot, heat the olive oil over medium-high heat.

Step 16

Add the leeks, celery, garlic, thyme, lemon zest, and cauliflower, along with the nutmeg, salt, and pepper to the pot. Sauté over medium heat, stirring regularly until the leeks begin to wilt.

Step 17

Add the stock and the bay leaf and cook, covered, for 25 to 35 minutes, until the cauliflower is very tender.

Step 18

Blend using a stick blender, or transfer into a regular blender. Blend until smooth (work in batches, so as not to overfill blender).

Step 19

Once pureed, return the mixture to the heat, and cook for an additional 10 to 15 minutes.

Step 20

Taste, and adjust seasoning as needed.

Step 21

Serve garnished with chopped chives.

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