My fraaanndssss! Helloooo! I’ve missed you, dearly. But so glad we’re reunited again. And there couldn’t be better circumstances for our little parley. Because today, we’re whipping up this completely delicious cauliflower and leek soup. And if you take out the cheese [WARNING: DON’T DO THIS, UNDER ANY CIRCUMSTANCES. CHEESE IS LIFE.], it basically has negative calories. But don’t quote me on that.
This soup is so good. I mean, like, there were leftovers, and the sous chef pretty much decided that he wasn’t going to pack them up for the fridge [you know, like he does with most leftovers when doing dishes] – instead, he was just going to take the ladle, and spoon the leftover soup from the pot directly into his mouth, NATURALLY. Welp, that’s one way to get rid of leftovers.
…And, um, here I am pretending like I didn’t do exactly that while making the soup… *slowly hangs head in shame…*
But moving right along, this is truly a perfect spring soup. Yeah, yeah, yeah – cauliflower season is basically December – but you and I both know you can get it year-round anywhere but the garden in your backyard, so don’t start with that business. By perfect spring soup, I mean it’s light, relatively healthy, and definitely doesn’t skimp on flavor! And hey, at least I can get away with the fact that leeks are in season until late spring, so we’re basically in the clear calling this a ‘spring soup’ if you ask me.
Not to mention – the sous chef immediately remarked his disbelief that I didn’t even put bacon in this [and it was still that good]. See? No bacon [aka, more proof of a healthy spring soup]. Now you reallyyyy don’t need to skip the cheese. Boom.
Well enough babble from me – if you’ve made it this far you pretty much deserve a
gold star glass of wine (or five) for your patience – let’s whip this beauty of a soup right up.