Ingredients for 8 servings:
1. 1 large leek
2. 1/4 cup butter
3. 1 shallot, minced
4. 2 cups dry white wine
5. 675 g cauliflower, trimmed to small florets (1 head)
6. 340 g baking potatoes, peeled and diced (1)
7. 2 cups chicken stock
8. 4 cups water
9. 1 1/2 tablespoons Dijon mustard, to taste
10. 1/4 cup fat free sour cream or 1/4 cup heavy cream (can use no fat creamer or low fat milk)
11. salt, to taste
12. grated nutmeg
1. Trim root end and tough, green leaves from leek.
2. Quarter the leek lengthwise leaving attached at root end, and wash well under running water, pulling leaves apart to remove all grime.
3. Slice the leek thinly.
4. Combine leek and butter in soup pot.
5. Cover and heat slowly over a medium heat, stirring occasionally to keep from sticking.
6. Cook ten minutes, then add shallot.
7. Continue cooking, covered, stirring occasionally until leek is very soft, about 10 more minutes.
8. Increase heat to medium-high and add wine.
9. Cook, stirring, until wine has reduced by about half.
10. Add cauliflower and potato, stirring until coated with leek mixture.
11. Add chicken stock and water, cover and bring to a boil– about 5 minutes– and cauliflower should mash with a spoon.
12. Remove half the soup to a blender.
13. Add half of mustard and sour cream, pulse to grind, then increase to puree.
14. Remove to clean saucepan and repeat process in blender with remaining cauliflower mixture, mustard and sour cream.
15. Bring back to simmer– do not allow to boil or sour cream will curdle– and season to taste with salt and additional mustard.
16. Ladle into bowls and grate fresh nutmeg over top.