Cream of Cauliflower Soup
| Yield: | 8 Servings |
| Categories: | Soups |
| 1 | lg | Leek |
| 1/4 | c | Butter |
| 1 | Shallot; minced | |
| 2 | c | Dry white wine |
| 1 | 1.5-pound head of cauliflower; trimmed to, small florets | |
| 1 | 3/4-pound baking potato; peeled and diced | |
| 2 | c | Chicken stock |
| 4 | c | Water |
| 1 1/2 | tb | Dijon mustard; or more to taste |
| 1/4 | c | Sour cream |
| 2 | ts | Salt; or more to taste |
| Grated nutmeg |
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