I’m a huge fan of using leeks in my dishes. I feel that leek is one of those underused ingredients that can really bring up cooking to a whole other level. They have a delicate, onion-like & sweet flavor which makes them a very versatile ingredient; you can add them to stocks or soups for flavor, raw in salads for texture or braised with some mustard seeds as a side dish for fish or any kind of meat.
My favorite way of eating leek is in soups. This one became a staple in my life when my cousin Marcela and I became roommates back in the day. I love it not only because its creamy, luxurious and delicious but because it is one of the simplest recipes to make.
- 1 large cauliflower head
- 1 leek, chopped
- 1 onion, chopped
- 2 garlic cloves
- 3-4 cups chicken stock
- 1 Tbsp butter
- 1 Tbsp olive oil
- Salt and pepper, to taste
- Creme fraiche, optional
- Croutons or toasted bread, optional
- In a steamer cook cauliflower until soft (about 25 minutes).
- In a large pot heat butter and olive oil. Sweat onions, garlic and leek until soft.
- Add cooked cauliflower and stock to desired consistency. Let it boil for about 5 minutes.
- Blend all together and season to taste.