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Instructions |
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Clean and chop cauliflower and leeks and place in a large soup pot. Completely cover vegetables with chicken broth and bring to a boil.
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Cover, lower heat and let simmer until cauliflower florets are soft. Add salt, pepper and chilli pepper powder.
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Using an immersion blender, blend the soup and smooth. Add a touch of milk or cream to even out the texture and taste if desired.
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Enjoy.
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| Serving
Suggestions |
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Serve with a nice crusty bread.
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Originally Submitted
4/24/2010
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