Creamy Cauliflower Leek Soup - cooking recipe

Ingredients

1 head cauliflower, chopped (separate tough stems from florets)
1 bunch leek, carefully cleaned, chopped, white parts only
32 ounces chicken stock
fresh grated nutmeg, to taste
salt and pepper
2 tablespoons olive oil

Preparation

Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
Using immersion blender, puree all ingredients to desired consistency.
Add freshly grated nutmeg (I use about half); heat through.
Serve with salt and pepper.