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This entry was posted on September 7, 2011 by Brian Larkowski.
3 cups chicken broth1 large head cauliflower, green leaves removed, chopped4 medium leeks, white part only, chopped1 medium potato, peeled and cut into 1-inch cubes2 Tbsp chopped fresh savory leaves2 Tbsp chopped fresh parsley1/3 cup heavy cream¼ tsp nutmegSalt and white pepperButter, cut into 1 tsp slices
Preparation: Makes 6 cupsIn a 3-quart pan over high heat, combine broth, cauliflower, leeks, potato, savory and parsley. Bring to a boil; cover, reduce heat and simmer until vegetables are soft (15 to 20 minutes).
In a blender or food processor, purée vegetable mixture and return to pan. Add cream, nutmeg, salt and pepper to taste. Heat through. Top individual servings with a small pat of butter and sprinkle with nutmeg.
This entry was posted in Recipes on September 7, 2011 by Brian Larkowski.
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