In which there’s a soup recipe that freezes really well!
I made this soup a couple weeks ago and froze some of it. Friday I pulled some out of the freezer; Saturday I re-heated it and ate it and it was brilliant! I love this soup! It satisfies that “I really want a creamy chowder but I don’t want flour or potatoes” issue one has when one goes off refined carbs.
Not all soups freeze well, either. Some, especially those with dairy, separate and end up being really gross after a stint in the ol’ freezer, but this one holds up wonderfully.
butter (2 T.)
olive oil (~2 T.)
leeks (2, halved, washed and chopped)
broth (5 c.)
cauliflower (1 head, chopped)
36% heavy cream (~1 c.)
basil (~1/2 tsp., dried)
parmesan cheese (1/4 c., grated)
salt and pepper (to taste)
1 – Sautee leeks in butter and oil until tender.
2 – Add broth and cauliflower. Add basil.
3 – Cover and simmer until veggies are soft.
4 – Remove from heat. Add cream, stir; add parmesan and stir well until it’s incorporated — making sure to do so off heat so the soup doesn’t separate.
5 – Cool until it can be handled; puree in batches in a food processor or blender until fairly smooth.
6 – Add salt and pepper to taste.
Variation: Add one clove minced garlic to the sautee phase and omit the basil.
Variation: The parmesan may be replaced with gruyere.
Other than containing some fat, this soup doesn’t really do much nutritionally. You’ll want to enjoy it with some serious protein!