Cauliflower Soup

INGREDIENTS

3 cups chicken broth
1 large head cauliflower, green leaves removed, chopped
4 medium leeks, white part only, chopped
1 medium potato, peeled and cut into 1-inch cubes
2 Tbsp chopped fresh savory leaves
2 Tbsp chopped fresh parsley
1/3 cup heavy cream
¼ tsp nutmeg
Salt and white pepper
Butter, cut into 1 tsp slices

PREPARATION Makes 6 cups

In 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.