Leek Soup

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Step 1

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

Step 2

Add the leeks, 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 3

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

Step 4

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

Step 5

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

Step 6

Taste, and adjust seasoning as needed.

Step 7

Serve garnished with chopped chives.

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