1 large head cauliflower, cut into florets
2 cups water
1 bunch (about 3) leeks, white part only, finely chopped
2 tablespoons butter
2 tablespoons unbleached all purpose flour
1 cup fat-free half-and-half
1 cup low-fat milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Finely chopped chives for garnish, optional
Pour the two cups of water into a saucepan fitted with a steamer basket. Place the cauliflower florets in the steamer basket, cover the pan and bring the water to a boil. Reduce heat to low and steam the cauliflower until very tender, about 20 to 30 minutes.
Place the basket of cooked cauliflower under cold running water to cool, reserving the cooking water. Transfer the cool cauliflower to a blender and puree.
Add a little of the reserved water from the pan, if necessary, to thin the mixture. Set aside in the blender.
To prepare the leeks, slice down the middle and rinse the sand from between the layers.
Melt the 2 tablespoons of butter in a saucepan, add the leeks and the flour, and cook over low heat, stirring frequently, for about 10 minutes.
Add the leeks to the cauliflower and puree. Return to the pan and add the fat-free half-and-half, milk, salt and pepper. Bring to a boil. Thin to desired consistency with milk or fat-free half-and-half. Serve garnished with chives if desired.
Recipe makes 6 servings.
Serving size: 2 cups
Calories: 129; Total Fat: 5g; Cholesterol: 12mg; Sodium: 294mg; Carbohydrates: 18g Protein: 3g; Fiber: 2g
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