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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
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 unti