Cauliflower Soup from L'islet

• 8 cups chicken stock
• 1 cauliflower, cut in little flowers
• 1 cup leek, white part only, diced
• 12 cup celery, diced
• 1 potato, peeled and diced
• savory, to taste
• thyme, to taste
• salt and pepper
• 2 tablespoons butter
• 3 tablespoons flour
• 12 cup 10% cream

1. Pour chicken stock in a saucepan.
2. Add cauliflower, leeks, celery and potato.
3. Season with savory, thyme and salt and pepper.
4. Bring to boil.
5. When it begins to simmer, reduce heat and let simmer about 15 minutes, until veggies are tender.
6. Drain veggies but KEEP the stock, then puree in a blender until creamy.
7. Melt butter in a saucepan.
8. Add flour and stir well.
9. Add stock and cook at low heat while stirring, until slightly thick.
10. Incorporate veggies puree and let simmer 2 minutes.
11. Add cream and keep cooking 2 to 3 minutes, just to reheat.
12. Serve immediately.
13. You can also use dill, rosemary, nutmeg and chives to season this soup.

chicken stock, cauliflower, only, celery, potato, thyme, salt, butter, flour, cream

Taken from www.food.com/recipe/cauliflower-soup-from-lislet-391128 (may not work)