Ingredients
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5 cups small cauliflower florets (about 1 small head)
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2 cups chicken stock
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1 cup 10% cream or 1 cup milk
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2 tablespoons chopped fresh dill or 2 tablespoons flat leaf parsley, plus extra for garnish
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salt & freshly ground black pepper
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1/2 cup crumbled feta cheese
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1 cup peeled diced potato (about 1 medium)
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1 medium leek, white and light green partd only, sliced
Instructions
- Cut off the dark green top of the leek, cut down the centre almost to the root end, slice and immerse in cold water to remove any dirt.
- Drain in a colander or dry in a salad spinner.
- Combine leek, cauliflower, potato and stock in a large saucepan and heat to boiling over medium-high heat, then lower heat to low, cover and simmer for 25 minutes or until vegetables are tender.
- Let cool slightly, then puree in batches until smooth in food processor or blender.
- Return to saucepan, stir in cream and dill, and season with salt and pepper.
- Reheat until hot, but do not let boil or soup may curdle.
- Serve in heated bowls, each topped with some of the cheese and dill.