Add cauliflower to this French favourite and you still have the creamy cool colour plus a boost of delicate cauliflower flavour.
- Portion size 6 servings
In large heavy saucepan, melt butter over medium heat; cook leek, garlic, nutmeg and bay leaf, stirring occasionally, for 4 minutes or until leek is softened but not colored.
Add chicken stock; bring to boil. Add cauliflower and potato. Reduce heat to medium; cover and simmer for 15 minutes or until vegetables are very tender. Discard bay leaf.
Transfer soup, in batches, to food processor or blender; puree until smooth. Transfer to large bowl. Whisk in milk, salt and pepper.
Refrigerate for about 4 hours or until chilled. (Soup can be refrigerated for up to 12 hours.) Ladle into chilled bowls; sprinkle with chives.
Nutritional facts <b>Per serving:</b> about
- Protein 4 g
- Calories 80.0
- Total fat 3 g
- Total carbohydrate 10 g