Cream of Cauliflower and Leek Soup

Serves 6-8


  • 2 Tbsp. 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.