Cauliflower Soup

1. 1

   In a large, heavy bottom saucepan over medium heat add the butter and leeks and cook until the leeks are tender, 5 to 7 minutes.

2. 2

   Once the leeks are tender add the flour, stirring well and cook until all of the flour has been incorporated.

3. 3

   Add the stock, cauliflower and the potato and bring the mixture to a boil.

4. 4

   Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes.

5. 5

   Remove from the heat, and let cool for about 5 minutes.

6. 6

   Add the soup, in batches, to a food processor or blender and puree.

7. 7

   Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer.

8. 8

   Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken.

9. 9

   Stir in the sage.

10. 10

    Ladle the soup into serving bowls and garnish with tarragon or chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.