Cauliflower soup

When I came across this recipe found in an old Gourmet magazine, it seemed promising, so I thought I should try it. And now I am so glad I did..Serve it with parsley and croutons and its velvet texture will surely gain your tastes!!

Cauliflower soup  (serves 4 people)
Adapted from Gourmet magazine

the florets of a cauliflower
2 medium potatoew sliced
olive oil
1 leek, sliced
juice of 1/2 medium lemon
white wine vinegar
freshly grated nutmeg
salt and freshly ground pepper
parsley and croutons to serve

Add the cauliflower florets in a pan with salted water and vinegar. Let stand 30 minutes. Heat 3 tablespoons olive oil over medium heat and brown the leeks. Salt, add potatoes and sauté until they get a nice golden color. Remove with a slotted spoon the leek and potatoes from the pan and add a grain of allspice and nutmeg. Sauté until cauliflower gets softened and slightly colored. Add the cauliflower, leeks, potatoes and a liter of water in a saucepan, cover and boil for 17-20 minutes. Blend the ingredients of the soup with broth and lemon juice in blender. Taste, add salt and pepper, garnish with parsley and a few croutons and serve immediately. If the soup is too thick for your taste, dilute with boiling water.

Bon appetit!

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