Cauliflower, Brie and Leek Soup – Muffin top anyone?

Would anyone like a bowl of soup with a side of satisfied grin and slight muffin top? Cauliflower, Brie and Leek Soup may be just what you are looking for.

I have always loved cauliflower soup because once you blend it up, it gives the illusion of being thick and creamy, it kinda tricks you into thinking it’s naughty because of it’s great consistency – it’s actually really healthy so I HAVE to fix that. In a blogosphere filled to the brim (mason jar with paper straw of course) of recipes that are masquerading as something they are not (black bean brownies anyone?), I am throwing some Brie into the mix, an entire wheel actually.

I thought I had created this ‘all by myself’ (as Scout would say) but I have just, this second, had a flashback to an event I went to recently where I’m pretty sure I ate some Brie and cauliflower soup. Anyhoo, the recipe is my very own, and until now I thought it was solely inspired by my desire to avoid eating a wheel of brie, like an apple, for lunch.

Ingredients

A wheel of Brie, a cauliflower, a leek, one cup of milk, one teaspoon of pesto (swap this out for whatever you want) a pinch of salt and some olive oil.

Directions.

Cut up one leek and throw it in a big pot (Julia Child says to always pick a pot that is bigger than you think you are going to need) with some oil or butter on high heat. As it is browning, wash and roughly chop up an entire cauliflower. Chuck it in with the leek then add one cup of milk and enough water so that the cauliflower is almost covered. When the mix starts to boil turn it down to a simmer. I added a teaspoon of pesto and a pinch of salt to flavour but a bit of stock would have also worked well. When the cauliflower is almost cooked, chop up the Brie and mix it through. Simmer for five minutes. Take it off the heat and buzz it with a stick blender. Done.

Enjoy it with crusty bread and real butter, it’s the only way.

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