Cauliflower Soup - cooking recipe

Ingredients

3 cans (10 oz.) chicken broth (undiluted)
1 medium cauliflower
2 leeks, thinly sliced
1 c. whipping cream
1/4 tsp. nutmeg
salt to taste

Preparation

Bring first 3 ingredients to a boil; simmer until cauliflower is tender (about 15 minutes).
Put through a blender, a bit at a time.
Return to pan; add whipping cream, nutmeg and salt.
Heat to a simmer.
Serve in bowls with a dollop of butter and a dash of nutmeg.