Our Favorite Homemade Soup Recipes

5 members of the Moffly staff share the soup recipes they love

(page 5 of 5)

Favorite soup of Amy Vischio: Vice President Editorial & Design, Creative/Editorial Director of athome in Fairfield County

Cauliflower, Leek, and Gruyère Soup

"This soup tastes super rich but it is not cream based. Serve with bread (gluten-free in my case) and green salad for a satisfying dinner on a cold night. But don't forget the garnish— presentation is everything!"

From Chef Caroline Fidanza, recipe originally appeared in New York Magazine, October 2012

1 head cauliflower

3 tbs. unsalted butter

3 tbs. extra-virgin olive oil

4 leeks, white and tender green parts, thinly sliced on the bias
Kosher salt

1 chunk Gruyère (about 5 ounces)

Chicken stock, as needed (about 4 cups)

1 cup fresh parsley

Prep the cauliflower: (1) Remove outer leaves. (2) Cut into large florets. (3) Break apart into small florets with your hands or a knife. In a soup pot over medium-high heat, melt the butter in the olive oil. When the butter begins to sizzle, add the leeks and a pinch of salt. Sauté the leeks until they begin to wilt, about 5 minutes. Add the cauliflower and another pinch of salt, and cook the cauliflower and leeks until they start to come together, about 3 minutes longer. Add the Gruyère, and give everything a good stir. Add just enough chicken stock to cover the vegetables. Turn the heat down to low, and simmer until the cauliflower is tender, 20 to 30 minutes. At this point, the cheese will have mostly melted. Taste and adjust the seasoning, stir in the parsley, and serve hot.



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