|3.00||leeks — chopped|
|2.00||garlic — cloves, peeled and crushed|
|1.00 Litres||stock — chicken|
|0.00||salt and freshly ground black pepper — to taste|
Heat the butter in a large saucepan and cook the cauliflower, leeks and garlic until tender.
Pour stock over and simmer until the cauliflower is soft.
Blend with a hand-held blender.
Reheat, season and stir the cream through.
Ladle into bowls ands drizzle with truffle oil.