Ingredients

• 1 tablespoon butter
• 2 cups chopped leeks, white and light green part only
• 4 cups chicken stock
• 4 cups cauliflower florets, cut into 1-inch pieces
• ¼ cup whipping cream
• Salt and freshly ground pepper
• 1 teaspoon lemon juice

Garnish:

• ¼ cup smoked salmon, chopped
• 2 tablespoons chives, chopped

Method

Heat butter in a pot over medium heat. Add leeks and sauté until limp, about 3 minutes. Add stock and bring to boil. Add cauliflower and simmer for 10 minutes or until the florets are soft.

Purée soup with a food processor or blender until very smooth (if the soup is too thick, add a little extra stock). Add cream and season with salt and pepper to taste. Add lemon juice. Chill.

Top with smoked salmon and chives before serving.