- 1 onion, diced
- 3 leeks, sliced
- 2 garlic cloves
- 2 T olive oil
- 2 cauliflower heads, chopped
- Chicken or vegetable stock
- ½ cup cream
- Flaked almonds and crumbled blue cheese, to serve
Soften the diced onion, sliced leeks and garlic in olive oil for 5 minutes.
Add the heads of chopped cauliflower and enough chicken or vegetable stock to just cover the cauliflower.
Season and cook until tender, then blend with the cup of cream. Serve warm topped with toasted flaked almonds and crumbled blue cheese.