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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf. | 2. Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve. | 3. Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately. | 4. For Vegetarian option use Vegetable Broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
leek	2	cups	chopped	108.58	25.186999999999998	2.67	0.534
cauliflower	1 -2		separated	0.0	0.0	0.0	0.0
chicken stock vegetable	3	cups	unsalted	-	-	-	-
heavy cream	3	cups		1224.0	9.863999999999999	10.224	129.888
bay leaf	1			-	-	-	-
coriander seed	1/4	teaspoon	ground toasted	1.341	0.2475	0.0557	0.08
salt				-	-	-	-
white pepper			ground	-	-	-	-
chive	1/4	cup	snipped	3.6	0.522	0.3924	0.0876

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.