LEEKS, CAULIFLOWER, & SAUSAGE SOUP

LEEKS, CAULIFLOWER, & SAUSAGE SOUP image

Provided by Peggi Anne Tebben

Time 1h15m

Number Of Ingredients 12

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3 Tbsp (+) olive oil
1/4 c (+) butter
5 leeks, cut into 1
4 large carrots, chopped in chunks
4 stalks celery, chopped
2 lb polish sausage, cut into bite size pieces
1 2/3 large heads cauliflower
6 clove garlic, finely chopped
13 c vegetable broth
2 c heavy cream
california style garlic salt with parsley, to taste
coarse ground black pepper, to taste

Steps:

1. Heat the olive oil & butter in large pot over med, high heat. Saute the leeks, carrots, celery, & minced garlic about 10 minutes, but do not allow to brown or burn, as the garlic will be bitter.
2. Brown sausages in oil . Set aside.
3. Stir vegetable broth in leek mixture & bring to boil.
4. Reduce heat, cover & simmer for about 45 minutes.
5. Remove from heat & blend the soup with an immersion blender, or hand mixer, if desired.
6. Add the cut cauliflower & sausages. Season with garlic season & pepper.
7. Mix in heavy cream & stir in until smooth. Cover with lid & let set about 20 minutes or so. This will cook the cauliflower so it is still in tact & not mushy.
8. Serve with toasted garlic french bread.