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Ingredients
- 1 None small leek, trimmed, sliced
- 12.75 oz cauliflower florets, 8 florets reserved for garnish
- 1/2 cup vegetable stock
- 3/4 cup half-and-half
- 3 oz Parmesan cheese, grated
Method
- Heat a large saucepan over high heat, lightly coat with oil and saute leek for 4-5 mins, or until tender. Add cauliflower and stock. Bring to a boil and simmer for 8-10 mins, until tender. Using a hand blender, process soup until smooth. Blend in half-and-half and 2/3 of the Parmesan. Reheat gently and season to taste.
- Serve topped with reserved cauliflower florets and remaining Parmesan.
