Creamy Cauliflower Leek Soup

Directions

Melt the butter in a large sauté pan.

Add the leeks, salt and thyme and slowly cook over medium heat until the leeks are very soft - about 45 minutes.

Add the chicken broth, cauliflower slices, mustard and pepper.

Simmer over medium heat until the cauliflower is very tender, about 20 minutes.

Process until smooth in a food processor and pour the purée into a pot. Reheat and add the milk.

Adjust the seasoning and add a squeeze of lemon juice if needed. Serve as is or with minced chives and crouton on top.

To make the croutons, I tore pieces of bread from a fresh loaf, tossed them in enough olive oil and minced garlic to lightly coat them and roasted them in a 400℉ (200℃) oven until crispy - about 15 minutes.