Cauliflower Soup

1 small cauliflower, trimmed and chopped in to manageable pieces
1 Tb butter
1 good-sized shallot peeled and finely chopped
1 small leek (white part) trimmed, cleaned, and finely chopped
2 cups chicken stock (or vegetable stock)
⅔ cup half-and-half or milk
Salt and pepper to taste
Grating of nutmeg to taste

Melt the butter in a large saucepan over medium/medium-low heat. Add shallots and leeks and sauté for 3–5 minutes till tender, taking care not to let them brown. Add the cauliflower and stock, as well as an initial sprinkling of salt and pepper. Increase heat and maintain at a simmer for 15 or 20 minutes, or until the cauliflower is good and tender.

Blend the soup to a silky consistency, passing it through a sieve if desired. Add the half and half or milk, adjust the salt and pepper, and add a hint of freshly grated nutmeg.

¾ tsp of fennel seed can be added to the stock along with the cauliflower. If doing so, omit the nutmeg.