Leek Cream Soup - cooking recipe

Ingredients

4 leeks, white only
1 cauliflower
1 onion, chopped
1 liter vegetable bouillon granules
4 teaspoons cream
salt and pepper
parsley

Preparation

Cut the leek in small pieces.
Cut the center out of the cauliflower and separate the flowerets.
Cook the leek, onion and cauliflower in the vegetable bouillon until soft.
With the mixer, mix the soup until smooth.
Heat again, stirring the cream in.
Serve with the parsley sprinkled on top.