Cream of Cauliflower Soup


  • 4 tbsp butter
  • 2 large or 4 small leeks, white part only, sliced
  • 1 large potato, peeled and roughly chopped
  • 1 stalk of celery, chopped
  • 4 cups chicken stock
  • 1 medium cauliflower, broken into florets
  • cups light cream
  • Salt and freshly ground pepper
  • A little freshly grated nutmeg


Melt the butter in a saucepan, add the leeks, potato, and celery, and cook over gentle heat for 10-15 minutes. Pour the stock over and add most of the cauliflower florets, reserving a few for garnish. Bring the contents of the saucepan to a boil and cook until the vegetables are tender. Allow to cool slightly.

Meanwhile, cook the reserved cauliflower florets in boiling salted water until just al dente. Drain and keep warm.

Puree the soup in a blender or food processor, then return to the pan and add cream to give the desired consistency. Season with salt, pepper, and nutmeg. Gently reheat the soup, then stir in the reserved florets. Serve with some crisply fried croutons.