Courtesy of Earthbound Farms Organic Cookbook

 

Ingredients

 

2 Tbl butter
3 leeks thinly sliced (white and green parts)
2 pounds fresh cauliflower florets chopped (about 6 cups)
4 cups chicken or vegetable stock
1 ˝ cup milk
˝ cup half and half
1 tsp thyme
Salt and Pepper

1. Melt butter in pan and sauté leeks until soft (about 5 min.)
2. Add cauliflower, stock and 1 cup of milk bring soup to a simmer and cook until tender (about 45 min.)
3. Turn off heat, add thyme and let infuse for 15 min.
4. Puree the soup with an immersion blender, food processor or blender. For a smoother texture put through a sieve.
5. Add half and half and then remaining milk until desired thickness is obtained.
6. Salt and pepper to taste