8 cups cauliflower florets and stems ( 2 small heads)
1 cup celery chopped
6.8 cups chicken broth divided
32 servings garnishes: croutons fresh
3 garlic cloves chopped
0.3 teaspoon ground pepper white
1 cup half-and-half
2 cups leeks chopped
0.5 teaspoon salt
Equipment
food processor
frying pan
blender
dutch oven
Directions
Melt butter in a Dutch oven over medium heat.
Add leeks, celery, and garlic; saut 10 minutes or until vegetables are tender, but not brown.
Add cauliflower; saut 2 minutes.
Add 6 cups broth; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, or until vegetables are very tender. Cool slightly.
Puree vegetables, in batches, in a blender or food processor until very smooth and creamy. Return pureed vegetables to pan. Stir in half-and-half, salt, and pepper. Bring soup to a simmer over medium heat. Stir in remaining 3/4 cup broth, and cook 5 minutes or until thoroughly heated.
