And we all settled in for a nice winter’s lunch…. This recipe is from St. Francis restaurant in Phoenix.

• 2 tablespoons butter
• 2 large leeks (chopped into large chunks)
• 1 large onion, large dice
• Salt to taste
• 1 large head cauliflower, separated into florets (discard core) and rough chopped
• Water
• 1 cup cream
• 1 teaspoon fresh thyme, fresh, leaves picked
• 2 dashes Tabasco
• Salt to taste
• Cracked pepper to taste
• 1 lemon juiced, to taste

Sweat onion and leek in butter for 8-10 minutes. Season with salt.

Add cauliflower, and water to cover. Add thyme and cream. Cook until cauliflower smashes against side of pan about 15-20 minutes.

Puree, and you can pass through strainer if desired.

Add Tabasco and lemon juice. Season with salt and pepper.

Ideas for garnish:

Capers, re-hydrated golden raisins

Caper raisin emulsion

Three colored cauliflower small florets, blanched

Chives

Croutons

Serves 8

For those days before summer when there is a chill in the air, nothing is better than soup. This recipe is from The Ultimate Soup Cookbook.

• 2 tablespoons olive oil
• 1 leek, white part only, cleaned well, cut into thin strips
• 1 small onion, chopped
• 1 carrot, thinly sliced
• 4 garlic cloves, chopped
• 1/2 teaspoon fennel seed
• 2 tablespoons chopped fresh parsley
• 2 slices prosciutto, trimmed of fat and cut into thin strips or chopped
• 5 1/2 ounces Swiss chard, spinach, spring greens, or a mixture, finely shredded
• 3 small ripe tomatoes, cored, seeded, and diced
• 6 cups chicken or vegetable stock
• Pinch of crushed dried red chiles (optional)
• Salt and black pepper
• 1 15 ounce can white kidney beans, drained and rinsed
• 4 tablespoons grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add leek and onion and sauté 5 minutes or until slightly softened. Add carrot, garlic, fennel seed, parsley, and prosciutto and sauté 5 minutes.

Stir in greens and tomatoes and cook, covered, 2 minutes or until slightly softened. Add stock and chiles, if desired, beans and season to taste with salt and pepper. Bring to boil, then reduce heat and simmer 5 minutes or until greens are just tender.

Ladle soup into a bowl and top with the Parmesan cheese.

Serves 4-6

A satisfying Irish soup that’s creamy without having milk or cream in it. I found this recipe in Tom Valenti’s Soups, Stews, and One-Pot Meals.

• 3 tablespoons unsalted butter
• 4 large leeks, white part plus 3 inches of green, split lengthwise, diced, and washed well
• 2 large Spanish onions, peeled and coarsely chopped
• Course salt
• Freshly ground black pepper
• 2 cloves garlic, smashed and peeled
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 quarts reduced-sodium vegetable or chicken broth
• 2 pounds baking potatoes (about 3 medium)
• Crisp cooked bacon (optional for garnish)

Melt the butter in a large heavy-bottomed pot with at least a 4-quart capacity over medium heat. Add the leeks and onions, season with salt and pepper, and cook, stirring often, until the vegetables are softened, 10 to 12 minutes.

Add the garlic, thyme, and bay leaf. Stir well to integrate the flavors. Pour in the broth and bring to a boil over high heat. Reduce the heat and simmer for about 30 minutes.

While the broth is simmering, peel the potatoes and cut them into 1-inch dice. Put them in a bowl and cover with cold water. Set aside.

Drain the potatoes, add to the pot, and return the liquid to a boil over high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a thin-bladed, sharp knife, about 20 minutes.

Fish out and discard the thyme sprigs and bay leaf. Working in batches, puree the soup in a blender (or use a hand blender in the pot being very careful of hot splatter) until thick and creamy. Season with salt and pepper.

To serve top with bacon if desired. May also be served cold.

Serves 8