Cauliflower And Leek Soup - cooking recipe

Ingredients

1 None small leek, trimmed, sliced
12.75 oz cauliflower florets, 8 florets reserved for garnish
1/2 cup vegetable stock
3/4 cup half-and-half
3 oz Parmesan cheese, grated

Preparation

Heat a large saucepan over high heat, lightly coat with oil and saute leek for 4-5 mins, or until tender. Add cauliflower and stock. Bring to a boil and simmer for 8-10 mins, until tender. Using a hand blender, process soup until smooth. Blend in half-and-half and 2/3 of the Parmesan. Reheat gently and season to taste.
Serve topped with reserved cauliflower florets and remaining Parmesan.