Cream Of Cauliflower Soup

Creamy and thick, a delicious soup from the daily yomiuri newspaper, japan.

Trim root end and tough , green leaves from leek.

Quarter the leek lengthwise leaving attached at root end , and wash well under running water , pulling leaves apart to remove all grime.

Slice the leek thinly.

Combine leek and butter in soup pot.

Cover and heat slowly over a medium heat , stirring occasionally to keep from sticking.

Cook ten minutes , then add shallot.

Continue cooking , covered , stirring occasionally until leek is very soft , about 10 more minutes.

Increase heat to medium-high and add wine.

Cook , stirring , until wine has reduced by about half.

Add cauliflower and potato , stirring until coated with leek mixture.

Add chicken stock and water , cover and bring to a boil-- about 5 minutes-- and cauliflower should mash with a spoon.

Remove half the soup to a blender.

Add half of mustard and sour cream , pulse to grind , then increase to puree.

Remove to clean saucepan and repeat process in blender with remaining cauliflower mixture , mustard and sour crea.

leek, butter, shallot, dry white wine, cauliflower, baking potatoes, chicken stock, water, dijon mustard, fat free sour cream, salt, nutmeg