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Leek Cream Soup


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  • Ingredients
  • 4 white leeks
  • 1 cauliflower
  • 1 onion, chopped
  • 3 14-ounce cans vegetable broth
  • 4 tsp. cream
  • Salt and pepper
  • Parsley



Step 1


Cut the leek in small pieces. Cut the center out of the cauliflower and separate the flowerets. Cook the leek, onion and cauliflower in the vegetable broth until soft. With the mixer, mix the soup until smooth. Heat again, stirring the cream in.


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