Cauliflower Leek Soup. It’s What’s for Dinner.
Cold night. Dawg curled up in pantry bathroom where the flooring from the radiant heat is the warmest, closest to the furnace. I always said she was smart. Busy week here so no interest in cooking much for dinner except soup and this one from Cooking Channel TV sounded healthy and delicious.
Creamy Cauliflower Soup
[recipe name a misnomer as there is neither cream nor milk in the soup]
- 1 tablespoon extra-virgin olive oil
- 6 slices Pancetta, finely diced
- 1 leek, washed and dried, thinly sliced
- 6 cups organic chicken stock
- 1 small cauliflower, chopped into bite-size pieces
- 2 russet potatoes, diced
- 1 bay leaf
- 3/4 cup aged Cheddar cheese
- Pinch sea salt and freshly ground black pepper
- Fresh chives, minced
I didn’t have any pancetta in the house but I did have some Canadian Bacon rounds. Probably not as flavorful as the pancetta would be but worked in a pinch. Also, I didn’t have any chives but at first taste, it’s just fine without it.
It looks like cream of wheat so on appearance I give it a zero. But it tastes good, although not sure why the leek was added. I do not taste it at all. I would say you could eliminate that ingredient, or increase the amount to make it a real added taste.
Overall, an “eh” soup. No depth of flavor. Still needs something. What, I’m not sure. But beats eating peanut butter sandwich, although the soup creation made for one heck of alot of bowls and spoons and knives to wash.