1 head of fresh cauliflower chopped
2 cups of fresh leeks chopped
8 cups of chicken broth (or water/bullion equivalent)
1 tsp of dried thyme
1 tsp of ground cumin powder
few grates of fresh nutmeg (or small pinch of ground)
black pepper and salt to taste
red chili flakes to taste
1 cup of half and half or heavy cream
2 Tbs of flour
4-5 strips of bacon
1 medium onion chopped
1/2 cup of Parmesan cheese
fresh scallions to garnish
Note: This is not a vegetarian recipe. If you want to make this vegetarian, just skip the bacon step and use canola oil. Then substitute the chicken stock for vegetable stock.
Since leeks grow through the dirt, a lot of grit is in between the layers. The best way to wash leeks is to chop it first and loosen the layers. Then put it into a bowl of cool water and swish them around to let the grit fall to the bottom of the bowl. Then scoop up the clean leeks that are floating on the top and leave the grit and dirt at the bottom of the bowl.
Add your chopped onions, leeks and cauliflower to the oil. Saute for a few minutes. Then add your ground cumin, dried thyme, chili flakes, pepper, salt and some flour. Saute for another minute.
Add your chicken stock and bring pot to a boil. Cook for 15-20 minutes until the vegetables are very soft. Then add your cup of cream or half and half and Parmesan cheese.
Use and immersion blender and puree soup until smooth. You can also do it in batches in a regular blender or food processor. Taste for seasoning and serve hot. Garnishes with bacon bits and scallions.
Note: **if you like creamed soups an immersion blender is really useful and I recommend getting one. :)
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