The soup I made for Turducken was amazing but too rich for every day consumption. So since then I've been fiddling with a lighter version that is easy and healthy. I made it for my family recently and my mom then made it and wrote it down for her book group lunch. It was a hit with the ladies.
- 2 medium heads of cauliflower
- 1-2 quarts of stock (vegetable or chicken)
- 2 leeks chopped
- 1 cup milk
- 1/4 cup parmesan cheese
- Lemon juice to taste
- Salt and pepper (or onion salt and white pepper) to taste
1. Saute onions and leeks in a little safflower or olive oil until wilted but not brown.
2. Add cauliflower, stem and leaves removed, and cut into chunks. Stir into onion mixture.
3. Add enough stock to barely cover the vegetables and simmer over medium-low heat until cauliflower is very tender.
4. Let vegetable mixture cool slightly, then puree (in batches) in a blender until smooth. Add milk and cheese and blend until mixed. You may want to add more stock as you blend each batch, or when you're finished blending, depending on how thick you want the soup.
5. Add a squeeze of lemon juice and salt and pepper to taste.
6. Serve hot or cold!