A comforting, simple soup makes for the perfect fall Sunday supper.
- 3 leeks, washed carefully to remove all dirt and grit, white, light green, and yellow portions sliced to make 4 cups
- 2 heads of cauliflower, washed well, broken into tiny florets to make 4 cups
- 2 cups milk
- 4 cups chicken stock (preferably homemade)
- ½ cup butter
- 4 medium red potatoes, peeled, quartered lengthwise, and sliced into ⅛-inch slices
- 1 teaspoon dried thyme leaves or 2 teaspoons fresh thyme leaves
- Salt and pepper to taste
Place milk in a heavy-bottomed soup pot and heat over medium-low heat and scald milk by cooking until small bubbles appear around the edges of the milk and the temperature registers 180 to 185 degrees. Pour through a mesh strainer to remove any milk solids or skin. Return scalded milk to soup pot and add chicken stock. Bring to a gentle boil over medium-low heat. Reduce heat slightly and add potato slices. Simmer for 12 minutes until potatoes are tender. Turn off heat but keep soup warm. In a sauté pan, melt butter over medium-low heat. Add sliced leeks and cauliflower and cook, stirring for five minutes. Add 1 cup of water and continue cooking until tender. Puree half of cooked leek and cauliflower mixture and stir into soup pot. Add remaining cooked leeks and cauliflower florets. Stir to incorporate. Add thyme and simmer to combine flavors. Season to taste with salt and pepper. Serve hot.