Potato, Leek, and Cauliflower Chowder

Sunday, January 31, 2010

When I started foraging for dinner ingredients this afternoon, I found a few veggies from my CSA box in the fridge. I consulted a few of my favorite cookbooks and invented a soup recipe that was inspired by Deborah Madison's Vegetable Soups cookbook. The result was fantastic! Definitely a repeater (as my husband would say). This soup and some warm bread were the perfect way to punctuate a day filled with snowballs and wet socks.

Potato, Leek, and Cauliflower Chowder
Serves about 6

Milk and aromatics:
2 cups plain soymilk
Several sprigs of fresh parsley and thyme
1/2 onion, sliced
2 garlic cloves, quartered
15 peppercorns
2 bay leaves

  1. Combine all ingredients. Bring to a bowl then remove from the heat and set aside.
2 Tbsp olive oil
1 large (or 2-3 small) leek(s), thinly sliced
8-10 small red potatoes, chopped with skins on
1 small or 1/2 large cauliflower, chopped
2 bay leaves
3 Tbsp chopped parsley
1 1/2 tsp sea salt
3 Tbsp flour
4 cups water

  1. Heat olive oil in a soup pot over medium heat. Add the leeks, potatoes, cauliflower, bay leaves, parsley, and salt. Cover and cook for about 5 minutes, stirring occasionally.
  2. Stir in the flour then add the water. Bring to a boil then partially cover and simmer until potatoes and cauliflower are soft (about 15 minutes).
  3. Remove the bay leaves. Strain the milk mixture adding only the milk to the soup then puree the soup with a stick blender. Taste and add more salt if necessary.
  4. Serve with warm whole grain bread.
Protein tip:
For a heartier soup that is higher in protein and fiber, add 1-2 cups of cooked white beans to the soup before pureeing.

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