Winter Root Soup

2 leeks, washed, trimmed, sliced
4 carrots, sliced
2 turnips, sliced
1 rutabaga, sliced
3 parsnips, sliced
4 tbsp butter
1-1/2 quarts chicken stock or combination water/stock
several thyme sprigs tied together
4 cloves garlic, mashed
pinch cayenne pepper
sea salt and pepper
pinch nutmeg

Melt butter in large, stainless steel pot and add leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently about 1/2 hr over low heat, stirring occasionally. Add stock, bring to a boil and skim. Add, garlic, thyme and cayenne. Simmer, covered, for about 1/2 hr until the vegetables are soft. Season to taste.

from Nourishing Traditions, by Sally Fallon.

Cauliflower Soup with Blue Cheese

1 medium cauliflower
1 tablespoon unsalted butter
2 leeks, peeled and sliced
4 thyme sprigs
2 bay leaves
sea salt
freshly ground pepper
4 c chicken or veg stock
1/2 c Blue Cheese cheese
1/3 c creme fraiche
parsley for garnish

Break cauliflower into small florets and set aside. Melt the butter in a large pot over med heat. Add leeks and sautee until translucent. Add cauliflower, thyme and bay. Season with salt and pepper. Pour in the stock, stir and bring to a simmer. Cover and simmer for 20 min, until cauli is very soft. Crumble in the Blue Cheese and stir over a low heat until it has melted. Add the creme fraiche and stir to combine. Pick out the bay and thyme stalks, then blend until really smooth. Return to the pot and reheat gently. Add more salt and pepper as necessary. Serve topped with chopped parsley. Serves four.

From 101cookbooks.com