Cauliflower and leeks potage

Author: Les Cultures de chez nous
Potage au chou-fleur et aux poireaux
Preparation 10
Baking 30
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 cauliflower sliced into bouquets
  • 2 crushed garlic cloves
  • 1,5 liter (6 cups) of vegetables or chicken broth
  • Salt and pepper
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  • In a large saucepan, heat the oil over medium heat. Add the sliced leeks and cauliflower and cook for 5 minutes, stirring regularly. Add the garlic and cook for 2 more minutes. Pour in the broth and bring to a boil. Simmer over medium heat, half covered, for 20 minutes or until the vegetables are tender.
  • Using a hand blender or electric blender, reduce into puree and verify seasoning. Garnish to your liking. See the different toppings in chef's notes.

Chef's notes


  • Serve this potage with a bit of extra virgin olive oil or parsley oil over each portions. Garnish with parsley.
  • Serve this potage and garnish with whipped light cream and sprinkle with curry.
  • Grate a little raw cauliflower on top of the soup.
  • Serve with cheese croutons.