Description
Creamy, comforting soup bursting with garlic, leeks, and cauliflower. A taste of classic Connecticut.
Ingredients
Units
- 4 tablespoons butter (57 g)
- 2 cups (300 g) onions, diced
- 2 cups (200 g) leeks, coarsely chopped
- 0.25 cups (35 g) garlic, diced
- 6 cups (1417 ml) chicken broth
- 8 ounces (225 g) cream cheese
- 2 cups (475 ml) milk
- 1 large cauliflower, diced (3 cups, 450 g)
- 2 tablespoons (8 g) lovage, chopped
- 2 tablespoons (8 g) chives, chopped
- 1.5 cups (225 g) celery, diced
- 0.25 cups (15 g) fresh dill, chopped
- 1 tablespoon (15 g) lemon pepper
Instructions
- Prepare the Ingredients
- Dice 2 cups onions, 1/4 cup garlic, and 1 1/2 cups celery. Coarsely chop 2 cups leeks and 1 large cauliflower.
- Chop 2 tablespoons lovage, 2 tablespoons chives, and 1/4 cup fresh dill.
- Cook the Soup Base
- In a large soup pot, melt 4 tablespoons butter over medium heat. Add the diced onions and chopped leeks. Cook until wilted, about 5-7 minutes.
- Gradually add 8 ounces of cream cheese, stirring to allow it to soften and melt into the mixture.
- Build the Flavor
- Add 1/4 cup diced garlic and 6 cups chicken broth to the pot. Stir well.
- Reduce the heat to low and allow the cream cheese to fully melt into the soup, stirring occasionally. This should take about 10 minutes.
- Remove the pot from heat and let the soup cool for at least 15 minutes.
- Combine Additional Ingredients
- Add 2 cups milk, the diced cauliflower, and 2 tablespoons chopped lovage to the cooled soup. Stir to combine.
- Place the soup in the refrigerator and chill for at least 1 hour to let the flavors meld.
- Final Touches and Heating
- After chilling, add 2 tablespoons chopped chives, 1 1/2 cups diced celery, 1/4 cup fresh dill, and 1 tablespoon lemon pepper. Stir well.
- Reheat the soup on medium heat for 1 hour, stirring occasionally. Once heated, reduce to low heat to keep warm until serving.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- To reduce cooking time, use pre-chopped leeks and cauliflower.
- Leftovers can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 70