After reading all the reviews on this recipe, I decided to roast my cauliflower and garlic. I sprayed them with olive oil spray and threw in a 400 degree oven.
In the mean time, I sliced and cleaned my leeks. This was actually my first time using leeks, but I've watched enough TV to know how sandy they can be.
I separated them into small rings and rinsed in a big bowl of water, and then put them through my salad spinner.
I sautéed the leeks in 1 TBS of butter until they began to soften.I added in 4 cups of chicken broth because I didn't have any veggie stock on hand. I cooked this on medium heat for about 20 minutes until all my veggies were very soft.
Now, time for some fun!!! I got this handy toy as a wedding gift from my California cousins :)
If your liquid is too shallow, it will explode everywhere. You want your immersion blender fully submerged before you turn it on...and you can tilt the pan if you need a little more "depth". Blend until smooth.
I tasted mine at this point. It was pretty bland. I decided to use 1/2 cup of the cream and added tons of black pepper and some garlic salt.
The first night, I served it topped with some homemade garlic croutons. It was ok...but not memorable. Kinda reminded me of baby food. Robyn loved it and ate two bowls, which meant I still had leftovers. I don't throw much out...so into the fridge it went.
Like many things, it was much better the next day. It probably helped that this time I decided to top it with a couple tablespoons of extra sharp cheddar! I actually really enjoyed this bowl. I will make it again...but I won't eat it until the second day :)