Prep time: 15 min
Cook time: 30 min
Difficult: easy
Yield: 4 servings

Ingredients

250 g Peeled sliced white flesh potato
250 g Leek white part, halved, cleaned and sliced into 1/2 inch peices.
1 large cooking onion quartered and sliced
250 g cauliflower chopedby volume
4 cups chicken stock
1 cup 35% cream
A few tbsp unsalted butter
salt and white pepper

Directions

Melt 2 tbsp of butter in a hot pan.

Add potato leek onion and cauliflower using.

Season with salt and pepper and saute lightly for 3 -4 minutes.

Add chicken stock, bring all to a boil and reduce heat and simmer until vegetables are cooked soft.

Puree in a blender or food mill.

Re-heat and mix in cream.

Chill thoroughly, re-season and serve chilled, garnish with chopped chive or fine chopped green onion