Preparation Time

About an hour including cooking time

Ingredients

• 1 x Large cauliflower
• 1 x Leek
• 1 Tablespoon of chicken stock powder
• 1.5 Litres of water
• 1 x Stalk of fresh shallot
• Small carton of sour cream
• Fried shallots

Method

Chop the cauliflower into chunks. Slice the leek into 0.5cm rings. Place in a pot on the stove with water and chicken stock. Boil until tender. Use either a blender or stab mixer to blend the mixture to a thick soup consistency. Return to the pot and add two tablespoons of sour cream. Stir through, reheat and serve. We garnished with an extra scoop of sour cream, fried and fresh shallots.

What worked?

It worked and was delicious.

What didn’t work?

Nothing.

Any surprises?

No surprises – a really simple recipe.

Cost?

Under $15 for four serves.