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 ½ cups low fat Half/Half, evaporated milk or regulat milk
salt and pepper to taste
2 tablespoons minced fresh tarragon
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.
With a slotted spoon remove 1 1/2 cups of florets and set aside
Remove the bay leaves and discard them. Stir in 1 ½ 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.
Season to taste and serve hot.
Variations: 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
Recipe featured in Program 2314
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