Cream of Cauliflower Soup

By lkalemba

Ingredients

• 1 medium size head cauliflower, stem and leaves removed and florets separated into small pieces and well rinsed
• 1 cup diced leeks
• 6 cups chicken broth
• 2 bay leaves
• 1 1/2 cups low fat Half & Half, evaporated milk or regular milk
• Salt and pepper to taste
• 2 tablespoons minced fresh tarragon

Preparation

Step 1

Place all the ingredients except the Half &Half  and salt and pepper and tarragon in a soup pot and bring to a boil; lower the heat to simmer, cover the pot and cook until the cauliflower is tender, about 5 minutes.

Remove the bay leaves and discard them. Stir in 1 1/2 cups low fat Half & Half, evaporated milk or regular milk to the soup. Puree the soup in batches in a blender, food processor or with an immersion blender. Return the soup to the soup pot and gently stir in the remaining florets.

Variation; add fresh dill, parsley or thyme to the soup. Add small cooked broccoli florets for contrast. Add toasted croutons or roasted pumpkin seeds. Add crispy pancetta or prosciutto.