Cream Of Cauliflower Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 cups chopped leeks, white portion only
1 -2 head cauliflower, outer leaves andstalks removed and florets separated into 1-inch pieces
3 cups unsalted chicken stock or 3 cups vegetable stock
3 cups heavy cream
1 bay leaf
1/4 teaspoon finely ground toasted coriander seed
salt
fresh ground white pepper, to taste
1/4 cup snipped fresh chives

Preparation

In a large soup pot over medium heat, warm the olive oil. Add the leeks and saute, stirring constantly, until tender, about 5 minutes. Add the cauliflower and saute for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
For Vegetarian option use Vegetable Broth.