Cream of Cauliflower Soup

This soup needs an entire cup of cream to balance the flavour of cauliflower, which might be a little aggressive if not tempered. If you wish, reserve a couple of little cauliflower “flowers,” boil them
for a moment or 2, drain, and use to garnish the soup.

MAKES half-dozen CUPS OR half-dozen FIRST-COURSE  SERVINGS

1 head cauliflower
3 leeks, cleansed and thiny sliced
1 giant Yukon Gold potato, in the buff and thinly sliced
1 quart milk, water, or stock, and a lot of as required to skinny
½ to one cup cream (to taste)
Salt
Pepper
Soup Croutons, optional

Take the small flowers off the cauliflower head as shown. In a pot, mix the cauliflower, leeks, potato, and milk, rouse a delicate simmer, and simmer, covered, for concerning twenty five minutes, or till the vegetables square measure fully  soft.

Puree the soup with a liquidizer (see precautions)  and  then  strain  it  into  a  clean  pot.  Add the  cream, rouse a simmer, and season with salt and pepper. If the soup is simply too thick, thin it with a very little additional milk. Garnish with the croutons.