Cauliflower and Leek Soup

Serves 6-8


  • 1 1/2 cups sliced leeks
  • 3 Tbsp. butter
  • 4 cups cauliflower in small pieces
  • 3 cups chicken broth
  • 1/2 tsp. salt
  • 1 cup light cream

Melt butter in 4-quart saucepan. Add leeks and saute until soft. Add broth, cauliflower, and salt. Bring to a boil, lower heat and simmer until cauliflower is very soft. Puree in blender, then return to pan. Gradually add light cream. Salt and pepper to taste. Heat gently and serve. Top with chopped parsley, if desired.