Puree Of Cauliflower Soup
|Cauliflower florets||2 Cup (32 tbs)|
|Chopped potatoes||1⁄2 Cup (8 tbs)|
|White poultry stock||4 Cup (64 tbs)|
|Chopped leeks||1⁄2 Cup (8 tbs)|
|Ground caraway seeds||1⁄4 Teaspoon|
|Chopped chives||2 Tablespoon (For Garnish)|
Steam the cauliflower and potatoes for 20 minutes.
Combine with stock, leeks, bay leaf, and caraway seeds in a large saucepan and simmer for 20 minutes.
Remove bay leaf.
Puree in blender or food processor a cup at a time.
Return to the pot and heat through.
Pour into serving bowls and garnish with chives, if desired.