Cream of Cauliflower Soup
Cream of Cauliflower Soup
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  • 1 cup (250 ml) chopped leeks
  • 1 clove garlic, finely chopped
  • 3 tablespoons (45 ml) butter
  • 4 cups (1 litre) cauliflower, cut into florets
  • 1 cup (250 ml) potato, peeled and chopped
  • 4 1/2 cups (1.125 litre) chicken broth
    • 1/3 cup (75 ml) 35% cream or
    • 15% Cooking cream
  • Preparation
  • In a saucepan, soften the leek and garlic in the butter. Season with salt and pepper.
  • Add the cauliflower, potatoes and broth. Bring to a boil and simmer, uncovered, over medium heat for about 20 minutes.
  • Remove from the heat and purée in a blender. Add the cream. Adjust the seasoning.
  • Description
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