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Fauxtato Leek Soup
Prep Time: 5 minutes
cook time: 25 minutes
yield: 6 servings
Here’s a secret when you want to make faux-potato anything using cauliflower: use the stem! When cut into chunks, cauliflower stem resembles potatoes, and instead of throwing out the core when you use the florets for another recipe, you’ve put it to great use.
4 strips meat, diced
½ cup chopped leeks
½ cup diced celery
2 cups cauliflower florets and chunked cauliflower stem, about ½ inch in size
2 cups chicken bone broth, homemade or store-bought
1 package cream cheese , softened
1 teaspoon fish sauce
1½ teaspoons fine sea salt
1 teaspoon ground black pepper
Avocado oil or extra-virgin olive oil, for drizzling Fresh thyme leaves, for garnish
- In a large saucepan or Dutch oven, fry the meat over medium-high heat until crisp, about 4 minutes. Remove the meat and set aside, leaving the drippings in the pan. Add the leeks, celery, and cauliflower pieces to the pan. Sauté for 5 minutes or until the leeks are soft.
Pour in the chicken broth and cook over medium heat until the veggies are tender, about 10 minutes. Place ½ cup of the cooked cauliflower mixture and the cream cheese in a food processor and puree until smooth. Return the puree to the pan with the vegetables. Stir in the fish sauce , salt, and pepper. Taste and adjust the seasoning as desired. Heat through, but do not allow the soup to boil. Serve the soup drizzled with oil and garnished with thyme and the reserved meat.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.