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6
First-Course ServingsEasy
Published 2007
This soup calls for a whole cup of cream to balance the flavor of cauliflower, which can be a bit aggressive if not tempered. If you like, reserve a handful of tiny cauliflower “flowers”, boil them for a minute or two, drain, and use to garnish the soup.
Take the little flowers off the cauliflower head. In a pot, combine the cauliflower, leeks, potato, and milk, bring to a gentle simmer, and simmer, covered, for about 25 minutes, or until the vegetables are completely soft.
Puree the soup with a blender (see precautions) and then strain it into a clean pot. Add t