Braised Leeks and Cauliflower Soup

This delicious fancy little recipe comes from my good friend Jamie. It was part of our "World Tapas Night" where we all chose an international dish that we all shared as an Appetizer (Tapas) with a drink.

Jamie's fantastic braised Leek and roasted Cauliflower soup started the evening and was served with a fancy cocktail. 

Then Adam's Tapas followed: a Spanish Tortilla de Patata that we actually learned from our Spanish friends Elena and Silvia. Steven and I finished the night with my Elsaesser Flammkuchen with creme fraîche and crispy bacon and with Steven's delicious Quesadillas with sauteed veggies and a self-made guacamole creme.

This recipe here is my adaptation of Jamie's Leek and Cauliflower soup. I also braised the leeks, and I found a nice recipe on how to do that. These leeks tasted so flavorful and fantastic that you can also eat them on their own or as a side dish. This soup is perfect for a cold winter night.


Braised Leeks
  • 1 Tablespoon Olive Oil
  • Salt and Pepper 
  • 1 big Leek
  • 1/2 cup chicken stock
  • 1/3 cup Parmesan cheese
  • 1 tablespoon Thyme

Roasted Cauliflower
  • 1 head cauliflower
  • 2 tablespoon Olive oil
  • Salt and Pepper

The Soup
  • 1 Onion
  • 1 tablespoon Olive oil
  • 2 gloves Garlic
  • 1 tablespoon fresh Ginger
  • 2 tablespoon Thyme
  • 2 cups vegetables or chicken Broth
  • 1 cup dry White wine
  • 1 1/2 cup aged white Cheddar
  • 1/2 cup Milk or Cream
  • 1/2 cup Sour cream or Creme fraîche
  • French Baguette
  • Optional for garnishment: 2-3 slices crispy baked bacon, cut into small pieces


1. Braise the leek

Preheat oven at 355 degree Fahrenheit. Wash the leek and cut lengthwise in half, depending on the size of your casserole you might need to cut it in half as well. Place cut side facing up in a small baking dish. Pour chicken stock over them and sprinkle with olive oil. Season with salt and pepper. Distribute grated parmesan cheese over them and top with chopped thyme. Bake for 15 min till leeks are soft and parmesan turned golden brown. Take out and cool down. This dish is also delicious as a side dish.

2. Roast the cauliflower

Preheat oven at 400 degree Fahrenheit. Cut the cauliflower into florets. In a bowl, toss the florets with the oil and salt and pepper. Place them on a baking sheet and bake until lightly golden brown for 20 min. If you have a broiler, bake them for 15 min and place them for 3 minutes under the broiler.

3. Prepare the soup

For the soup, heat the oil in a pot, add the chopped onions and sauté until translucent for 5 min. Add the chopped garlic, ginger and thyme for another minute. Be careful that it doesn't turn black. Keep a few little pieces of the roasted cauliflower and leeks for garnishment. Add the rest of the cauliflowers, leeks, the broth and the white wine. Bring to a boil, but then reduce the heat and let it simmer covered for about 20 min. Transfer 2/3 of the soup into a blender and puree till smooth. Pour it back to the rest of the soup. Add the cheese and let it melt for a few minutes. Season with salt and pepper. Remove from heat and add milk/cream and creme fraiche/sour cream. Remember, if you chose to add cream, do not bring it to a boil as it will separate. Serve with baguette and garnish with little roasted cauliflowers and leek slices or some crispy bacon pieces.

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