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.