1 head of cauliflower – broken up
2 leeks – sliced
1 onion – chopped
1 clove garlic – chopped
50 g butter
pinch of nutmeg
salt and pepper to taste
250 ml fresh cream
2 – 3 l water
Add all ingredients except cream into the pot and bring to a boil.
Reduce heat and simmer for 30 minutes uncovered.
Once the cauliflower is soft – puree the mixture and add the cream.
Bring to a boil again.
Reduce heat to low and simmer for 30 minutes uncovered.
Pour into soup bowls and garnish with fresh parsley.
Don’t forget to stir regularly.