Ingredients
2 teaspoons olive oil
1 teaspoon garlic, chopped
3 cups leeks, white part only
1 cup dry white wine
2 cups potatoes, peeled and diced
6 cups cauliflower, cored and trimmed
2 quarts vegetable or light chicken stock
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon white pepper
Directions
- Sauté leeks and garlic in olive oil on low heat for 5 minutes.
- Add potatoes and cauliflower and continue to sauté for another 5 minutes.
- Add wine and deglaze pot and cook out all of the alcohol before adding stock.
- Add stock, bring to a boil and continue to simmer for at least 30 minutes or until potatoes and cauliflower are completely soft.
- Add cream and seasoning and puree in a blender.
- Garnish soup with fried leeks and chive oil.
