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Cauliflower & Leek Soup


2 teaspoons olive oil

1 teaspoon garlic, chopped

3 cups leeks, white part only

1 cup dry white wine

2 cups potatoes, peeled and diced

6 cups cauliflower, cored and trimmed

2 quarts vegetable or light chicken stock

1 cup heavy cream

1 teaspoon salt

⅛ teaspoon white pepper


  1. Sauté leeks and garlic in olive oil on low heat for 5 minutes.
  2. Add potatoes and cauliflower and continue to sauté for another 5 minutes.
  3. Add wine and deglaze pot and cook out all of the alcohol before adding stock.
  4. Add stock, bring to a boil and continue to simmer for at least 30 minutes or until potatoes and cauliflower are completely soft.
  5. Add cream and seasoning and puree in a blender.
  6. Garnish soup with fried leeks and chive oil.
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