Cauliflower soup

Since the weather is getting worse everywhere in Europe ... I share a soup recipe. Yes, we had soup recently, and no surprise as here the weather has been very cold for a couple of days. It is light, delicate and really good for diet ... if eaten alone. If you wonder about the dish, yes it is another Coquet from our service. Wonderful Limoges!

Serves: 4 as starter
FlexiPoints: 1

Suggested wine: probably not needed
Special equipment: A food mill and a mixer.

Ingredients:
500g cauliflower
2 potatoes
1 leek
1 tbsp oil
1 onion
2 dry laurel leaves
1 liter light vegetable stock
50g pine-nuts
Salt and pepper to taste

Ingredient replacement:

Ingredient note: none

How-to:
1. Finely chop the onion. Remove the green part of the leek and slice the rest. Peel the potatoes and chop them in small pieces. Clean and chop the cauliflower in small/medium pieces.
2. Sauté the onion in the oil until it starts coloring or 2’. Add the leek and the laurel leaves. Sauté for 1’ more stirring continuously. Add the stock, the potatoes and the cauliflower. Let simmer for 20’.
3. Season with salt and pepper. Maker a cream of the soup with a mixer and pass it through a food mill in order to have a nice creamy consistency. If the soup looks somewhat watery, let it simmer a bit.
4. Serve warm with the pine-nuts and pepper on top.