CONNECT facebook twitter pintrest instagram e-newsletter

Cream of Cauliflower & Leek Soup


Wash leeks well, use white part only. Wash and divide cauliflower into pieces.


2 Tbsp. butter or margarine
1½ cups sliced leeks
3 cups chicken broth
1 lb. cauliflower
½ tsp. salt
½ to 1 cup light cream
salt & pepper to taste
chopped parsley or dill (optional)


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.