Thursday, September 23, 2010

Dinner on the Fly: Chunky Cauliflower, Leek and Potato Soup

Okay, so it is 8pm on a Thursday evening and I have just gotten home.  Yesterday was our CSA pick up  and we have a fridge full of veggies just calling my name.  There is no way I can order some greasy, not-so-extraordinary, delivery pizza just so we can eat before 10pm.  This is just one more weekday night of Iron Chef in Steph's kitchen.

Here are this evenings ingredients.  A leek, a cauliflower, some potatoes and one hour to put dinner on the table.  So I here is what I came up with:  a variation on the classic leek and potato soup but using cauliflower as well.

You want to start with a good, old fashioned roux.  Melt 2 tablespoons of butter and add the same amount of flour, stirring all the while.  This will cook quickly, not much more than 30 seconds.   Add your diced potato, leek and cauliflower, then cover with milk (preferably warm).  Give it some sea salt and black pepper, and let it simmer.  I left it on the heat until the potatoes were tender.  I am not sure exactly how long that was but I managed to answer my emails before setting the table.  So maybe a half an hour.  Garnish it with parmesian cheese and chives.  It would probably be great if you pureed it also.  I may try that with my leftovers!


  1. Not bad at all. I wonder if that can be done in a slow cooker.