Creamy cauliflower-leek soup with crispy sausage & balsamic caramel
- Heat 15 mL (1 tbsp.) olive oil in a stock pot over medium heat. Sauté the onion, leeks, and garlic until soft, about 5 minutes. Add the cauliflower, potatoes, chicken broth, salt and pepper, and simmer until potatoes are tender, about 25 minutes. Let cool slightly. Remove 125 mL (½ cup) of cauliflower and set aside for topping. Fill a blender two-thirds full with soup and purée until smooth. Repeat with remaining soup, return it to pot, and add the cream.
- Heat remaining oil in a small skillet over medium-high heat. Fry diced sausage until the edges are crispy, about 8 minutes. Transfer to a paper towel-lined plate. Drain fat from skillet and return it to heat. Add sugar and vinegar to skillet and cook, stirring occasionally, until sugar dissolves and vinegar starts to boil and thicken, about 3 minutes. Set aside.
- Coarsely chop reserved cauliflower into small pieces. Divide soup into 8 bowls, drizzle with caramelized vinegar, and top with crispy diced sausage, cauliflower, and chives.