Inspiration for this came from America’s Test Kitchen on PBS.
- One Large Leek, sliced
- One Large Cooking Onion, sliced
- 6 tbsp. unsalted butter
- One head of cauliflower
- Sea Salt and Cracked Black Pepper
- Brussels Sprouts
- Extra Virgin Olive Oil
- 4 Links Prepared Chicken Sausage (spinach and feta is my choice)
Heat oven to 400. Fresh cut the core end of each Brussels Sprout and place onto a baking sheet. Cut the sausage up into 1/2 inch rounds and place on the same baking sheet. Toss with EVOO, salt, and pepper. Roast in the oven for about 15 minutes, turning halfway through.
In a Dutch Oven or large pot, place 3 tbsp. of butter, the leeks, and the onions. Season lightly with salt and cook over medium heat for 7-8 minutes or until softened.
Core the cauliflower, then cut it in half – set one half aside. Chop one half cauliflower into large “steaks” and place in the pot with 4 cups water. Bring to a low bowl then reduce to a medium simmer for 15 minutes.
With the other half of the cauliflower, put a small amount of florets aside for “cauliflower croutons.” Add the rest of the cauliflower in and simmer for another 15 minutes.
Blend to a puree. Return the soup to the pot and adjust seasoning or add liquid if desired.
In a saute pan, heat the other 3 tbsp. butter and add the small pieces of reserved cauliflower. Season with salt and cook until browned.
Garnish the soup with the brown butter cauliflower croutons. This soup is creamy, healthy, and delicious!
To kick it up a few notches: add the roasted Brussels Sprouts and sausage in.