Spinach And Cauliflower Soup

• 1/3 cup olive oil
• 2 None leeks, white parts only, diced
• 4 cloves garlic, sliced
• 1 None bay leaf
• 2 tbsp finely chopped thyme
• 1/2 tsp freshly grated nutmeg
• 1 None cauliflower, cut into florets
• 4 cups chicken stock (homemade if you have it)
• 1 3/4 lbs spinach, washed
• None None Creme fraiche, to serve
• 1/2 cup finely chopped chives, to serve

1. Heat the oil in a large saucepan on medium heat. Saute the leeks, garlic and herbs until soft. Season to taste.
2. Add the nutmeg, cauliflower and stock. Cover and bring to a boil. Reduce heat to low; simmer for 30 mins or until the cauliflower is soft.
3. Add the spinach; cover and cook for a minute to let it wilt.
4. Pour the soup, in batches, into a processor or blender and process until smooth. Taste and add more seasoning if necessary. The soup can be chilled or frozen at this stage.
5. Reheat the soup after blending and serve with a dollop of creme fraiche and a sprinkle of chives.

olive oil, leeks, garlic, bay leaf, thyme, nutmeg, cauliflower, chicken stock, crueme fraueeche, chives

Taken from recipes-plus.com/api/v2.0/recipes/33246 (may not work)