Cauliflower soup

Ingredients

1 T olive oil

1 tsp butter

2 leeks - white part only cleaned and chopped

1 head cauliflower, broken into florets

1-2 large baking potatoes peeled and diced

6 cups chicken stock

salt and pepper to taste

½ cup cream

parsley for garnish

Procedure

1. Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stir frequently, allow them to cook slowly for 10 minutes. Do not brown. Stir in the cauliflower, potato and stock. Season with pepper and bring to a simmer for 20 minutes, or until the vegetables are very tender. Remove from the heat and allow to cool slightly.

2. Puree with a wand, blender or food processor until smooth. Transfer to the rinsed saucepan and place over medium heat. Bring to a simmer. You may add the milk or cream at this point. Taste and adjust the seasoning. If the soup is too thick you can add some more milk.

3. To serve: Pour into warmed bowls. Garnish with parsley in the center.

Optional: to garnish with crispy bacon or smoked duck.