1 leek white part only
1 clove garlic chopped
400 g cauliflower
1 potato chopped
250ml (1 cup) chicken stock
250ml (1 cup) milk
1 1/4 cup pouring cream
1 tbs lemon juice
1 tbs horseradish cream
1 tbs chives
Heat oil in large pot and add leek and garlic. Cook 6-8 min. Increase heat to high add cauliflower, potato, stock and milk and bring just to the boil.
Reduce heat and simmer covered for 20 min. Blend until smooth. Add cream, lemon and horseradish. Top with chives and serve with croutons.
Serves 4.
Recipe from Australian Family Favourites.
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