- 2 tbsp butter
- 4 leeks, thoroughly cleaned and thinly sliced
- 2 ½ cups Pacific Foods Organic Low Sodium Vegetable Broth (LINK)
- 3 cups finely chopped cauliflower florets
- 1 cup heavy cream
- salt and pepper, to taste
- finely chopped chives
In a large, heavy bottom pan, sweat leeks in melted butter until limp and slightly translucent, about 3-4 minutes. Add vegetable stock and bring to a boil. Reduce heat slightly, add cauliflower florets, and simmer soup for ten minutes, or until florets are very tender. In a food processor or blender, carefully puree soup in batches until very smooth. Return to pan and add cream and seasonings to taste, stirring through. Chill or serve hot, garnished with chives.