2 Tbs. butter or margarine
1 1/2 cups sliced leeks
3 cups chicken broth
1 lb. cauliflower
1/2 tsp. salt
1/2 to 1 cup light cream
salt & pepper to taste
chopped parsley or dill (optional)

Wash, leeks well, use white part only

Wash and divide cauliflower into pieces

Melt the butter in a 4-quart sauce pan. Add the leeks and sauté until they are soft but not brown. Add the broth, cauliflower and salt. Cover the pan, bring the broth to a boil, lower the heat, and simmer, covered, for 6 to 8 minutes or until the cauliflower is soft.

Purée in small batches in a blender or food processor. return to the pan and stir in the cream. Add salt and pepper. Heat gently and top with parsley or dill.