2 medium sized leeks
1 head of cauliflower
¼ cup butter
¼ cup all purpose flour
6 cups chicken stock or chicken bouillon
120ml/¼ pt double cream
salt and pepper
- Trim and clean the leeks
- Chop the leeks
- Remove the leaves from the cauliflower, and rinse under running water.
- Slice the head in two and then slice off the florets from the central stalk.
- Place the florets in a pot of cold water and heat just until the water comes to a full boil.
- Remove from the heat and immediately drain, then rinse with cold water.
- Set aside about 1 cup of cauliflower for the decoration, breaking them into small florets.
- In a large heavy pot, melt the butter.
- Add the chopped leeks and cook, stirring occasionally for about 5 minutes.
- Add the flour and stir to coat the leeks completely.
- Add the stock or bouillon gradually, stirring continually with a wooden spoon to keep things smooth and blended.
- Bring the mixture to the boil
- Add the cauliflower, then lower the heat.
- Simmer for 30 minutes, or until the cauliflower is very tender.
- Allow the soup to cool a little, then process it in a blender.
- Pour the cream into the soup and warm on low heat to desired temperature.
- Season to taste with salt and pepper.
- To serve place a couple of the reserved florets in each bowl, before pouring the soup on top.
- You can further decorate with paprika and chives if you wish, or you may like to include a few homemade croutons. Crisped chorizo or sautéed crayfish also work well