Ingredients

1 1/4 lb Cauliflower

Method

Wash and prepare the cauliflower, removing most of the green parts of the leaves (the leaf stalks may be used).

Select some of the buds to use as a garnish (2 oz for 8 portions, 70 gr for 10 portions).

Chop the remainder of the cauilflower coarsely. Shred the onions and leeks finely and sweat them in butter. Add the chopped cauliflower and sweat it for five minutes without colouring.

Add the stock, bouquet garni and seasoning, then simmer for 20-30 minutes.

Pass through a fine sieve.

Reboil the puree and mix in the bechamel sauce.

Reboil and correct the seasoning and consistency. Pass through a chinois.

Reboil. Draw to the side of the stove, stir in the cream and add the garnish of plain boiled small buds of cauilflower (5mm in size).

Serve in a soup tureen on a salver with a doily.