Ingredients
3 chicken breasts, bone in
2 quarts of water
1 carrot sliced
1 stalk of celery sliced
1 onion roughly chopped
3 1/2 tablespoons of butter
2 leeks cleaned and chopped
1 small head of cauliflower steamed and chopped
3 tablespoons of flour
6 cups chicken stock
salt and pepper to taste
Instructions
Clean the cauliflower, remove the leaves, stem and core, chop into 1″ pieces.
Steam or roast the cauliflower until soft.
Cut the leeks, remove the dark green parts. Place the leeks into a bowl of water and gently swirl to remove the sand. Take the leeks out of the bowl place into a colander and rinse again. Slice into rings.
In a large stock pot place the water, chicken, carrots, onion, celery and bay leaves. Cover and bring to boil, then simmer gently for 30 minutes. Remove the chicken from the stock and allow to cool a bit
Strain the stock and discard the veggies, set aside. When the chicken is cooled a bit shred it and set it aside.
In a medium pot heat the butter and saute the leeks until soft. Add the flour and mix until the the leeks are well coated. Slowly add the stock, stir until thickened. Then add the steamed cauliflower and heat through. At this point I like to use my immersion blender to puree it a little bit, then add the chicken and heat.
Notes
Cauliflower can be steamed or roasted in the oven or air fryer.
Garnish soup with cheese, bacon and chopped cauliflower. Serve with crusty bread and butter.
- Prep Time: 30
- Cook Time: 45
- Cuisine: American