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Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 3 cans (10 oz.) chicken broth (undiluted)
- 1 medium cauliflower
- 2 leeks, thinly sliced
- 1 c. whipping cream
- 1/4 tsp. nutmeg
- salt to taste
Method
- Bring first 3 ingredients to a boil; simmer until cauliflower is tender (about 15 minutes).
- Put through a blender, a bit at a time.
- Return to pan; add whipping cream, nutmeg and salt.
- Heat to a simmer.
- Serve in bowls with a dollop of butter and a dash of nutmeg.