Cream of Cauliflower Soup

• 2 tablespoons butter
• 1 teaspoon freshly grated gingerroot
• 1 leek, white part only, chopped
• 1 stalk celery, diced
• 1 large onion, chopped
• 2 large carrots, peeled and diced
• 2 garlic cloves, minced
• 2 tablespoons flour
• 12 small head cauliflower, cut into small flowerets
• 1 bay leaf
• 14 teaspoon turmeric
• 8 cups chicken stock
• salt
• freshly cracked black pepper, to taste
• 12 cup 35% cream
• 12 lime, juice of
• fresh parsley, for garnish

1. In a large pot saute onion in butter on medium heat until golden.
2. Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden.
3. Add the flour and stir until blended.
4. Add remaining ingredients, except cream, lime juice and parsley and bring to a boil.
5. Cover and reduce heat to low.
6. Simmer the soup for 30 minutes or until cauliflower is tender.
7. Add the cream and lime juice.
8. Remove lid and continue to simmer for a further 15 minutes.
9. Adjust seasoning.
10. Sprinkle with chopped parsley and serve.

butter, gingerroot, only, celery, onion, carrots, garlic, flour, cauliflower, bay leaf, turmeric, chicken stock, salt, freshly cracked black pepper, cream, lime, fresh parsley

Taken from www.food.com/recipe/cream-of-cauliflower-soup-198743 (may not work)