| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Canola oil |
| 1 |
ts |
Unsalted butter |
| 2 |
|
Leeks; white parts only, |
|
|
; well-washed and |
|
|
; chopped |
| 1 |
|
Head cauliflower; broken into florets |
| 1 |
md |
All-purpose potato; cubed |
| 6 |
c |
White chicken Stock |
|
|
Salt |
|
|
Freshly ground pepper |
| 1/2 |
|
Cup; ¥ |
| 1 |
|
Percent low-fat milk; (optional) |
| 4 |
|
Leaves fresh parsley |
INSTRUCTIONS
Combine the oil and butter in a large saucepan. Warm over medium-low
heat. Add the leeks and stirring frequently, allow them cook slowly
for
10 minutes. Do not brown.
Stir in the cauliflower, potatoes, and stock. Season with the salt and
pepper. Bring to a boil over high heat. Reduce the heat to medium,
cover, and simmer for 20 minutes, or until the vegetables are very
tender. Remove form the heat and allow to cool slightly.
Transfer to a blender or a food processor fitted with the metal blade.
Process until smooth. Transfer to a clean saucepan and place over
medium heat. Bring to a simmer. Taste and adjust the seasoning. If
the soup is too thick, thin with the milk.
Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf
in the center.
Yield: 4 servings, 114 calories, 4 grams total fat
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW CL9203
Converted by MM_Buster v2.0l.
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