Cauliflower Soup - (Creme Du Barry)

Recipe Ingredients

1 teaspoon	5ml	Canola oil
1 teaspoon	5ml	Unsalted butter
2		Leeks, white parts only - well-washed,
		And chopped
1		Cauliflower head - broken into florets
1		All-purpose potato - cubed (medium)
6 cups	1422ml	White chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	1 percent low-fat milk - (optional)
4		Fresh parsley leaves

Recipe Instructions

Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown.

Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove from the heat and allow to cool slightly.

Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk.

Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9203) - from the TV FOOD - NETWORK

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