Cauliflower Leek Soup

Pureed cauliflower and leeks make for the perfect early spring dinner. Refreshing but warming at the same time : )

Ingredients:
2 leeks, white and light green sections only, chopped into small circles
1 head of cauliflower, broken into small pieces
1 small onion, chopped
1 garlic clove, chopped
dried or fresh thyme
salt and pepper to taste

In a large pot, sautee the leeks, the garlic and the onion with a teaspoon or two of olive oil. You don't have to worry about chopping everything evenly, because all of the ingredients will be pureed anyway. Once the leek mixture has begun to carmelize, add the cauliflower florets and stir, coating the cauliflower evenly. Add the salt and the thyme. Continue to stir until the aroma of the leeks and the herbs is fragrant. (I extend this part for as long as I can, believing that the soup is "flavoring up" at this point! However, I have no scientific evidence to prove this!). In any case, when you are ready, add about three to four cups of water (start with three), bring the soup to a boil, and let it simmer for a good twenty minutes, until the cauliflower is very tender. At this point, use a hand-held or countertop blender to puree the soup, and add more water (or milk) to thicken if you need to. Enjoy!