Creamy Leek and Cauliflower Soup

• 1 head cauliflower
• 1 lb leek
• 6 tablespoons heavy cream
• 2 tablespoons unsalted butter
• 12 cup shredded cheddar cheese (optional)
• 14 cup fresh parsley, finely chopped
• salt
• white peppercorns (may substitute ground white pepper)

1. Remove the tough outer dark green leaves from the leeks and slice leeks (white and softer green leaves) into rings.
2. Chop cauliflower into medium-small pieces.
3. Place leeks and cauliflower in a large sauce with about 6-7 cups of water and bring to a boil.
4. Reduce heat, cover (with lid askew to allow steam to escape), and simmer for 40-50 minutes.
5. Remove cooked vegetables to blender and cream until a smooth consistency is reached.
6. Return vegetables to saucepan and stir in the cream.
7. Slowly stir in the butter, adding about a teaspoon at a time.
8. Stir in the parsley.
9. Season with salt and freshly ground white pepper.
10. Divide soup into individual serving bowls and garnish with a pinch of shredded cheddar (optional) and a sprig or two of fresh parsley.

cauliflower, leek, heavy cream, unsalted butter, cheddar cheese, fresh parsley, salt, white peppercorns

Taken from www.food.com/recipe/creamy-leek-and-cauliflower-soup-445600 (may not work)