Caouliflower soup with chipotle
Ingredients
- 1.5 lb cauliflower
- 1 chipotle pepper in adobo sauce
- 4 cups whole milk
- 1 tbsp butter
- 1/3 cup sliced leeks
- 1/2 tbsp chicken bouillon
- 1 garlic clove
- 1 tsp salt
Instructions
- Cut the cauliflower into medium florets and boil in salted water (1 teaspoon salt) until fork-tender
- In a skillet, melt the butter and sauté the sliced leeks and garlic until soft and fragrant.
- In a blender, combine: Sauteed leeks, cooked cauliflower, garlic, milk, chipotle pepper.
- Blend until completely smooth and creamy.
- Pour the mixture back into a pot. Add the chicken bouillon and simmer over medium heat for a few minutes. Adjust salt to taste and stir in the remaining butter for extra richness.
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