Serve with hearty bread or croutons and a salad for a complete meal

Ingredients

1 leek white and some of the green

1 onion or one teaspoon onion powder

1 head of cauliflower, broken up

3 Tablespoons of butter

4 1/2 cups water

1/2 teaspoon Sherry Vinegar

Sale and Pepper to taste

Directions

Step 1: Thinly slice the leet and wash really good.  Add butter to a large pot and warm over medium heat.  Add leeks and onion (if useing an onion), salt and pepper. Cook for 8-10 minutes but do not let the leeks or onions brown.

Step 2: Add water and 1/2 of the cauliflower and cover and simmer for 15-minutes.  After 15-minutes, add the rest of the cauliflower to pot and cook for another 15-minutes.

Step 3: Off heat, add the Sherry Vinegar and using a hand blender puree until smooth or do in batches in a blender being careful to not blow off the lid of the blender (remover center cap and cover with a towel.

Step 4: Taste and adjust seasonings.