You may also like
Ingredients
- 1 head cauliflower, chopped (separate tough stems from florets)
- 1 bunch leek, carefully cleaned, chopped, white parts only
- 32 ounces chicken stock
- fresh grated nutmeg, to taste
- salt and pepper
- 2 tablespoons olive oil
Method
- Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
- Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
- Using immersion blender, puree all ingredients to desired consistency.
- Add freshly grated nutmeg (I use about half); heat through.
- Serve with salt and pepper.
