1 14-oz. cans chicken broth or 4 cups rich meat broth 1 medium-sized cauliflower 2 thinly sliced leeks or 6 green onions (white part only) 1 cup whipping cream 1/4 tsp. nutmeg salt (to taste)
Instructions:
Combine broth, cauliflower (thinly sliced), onions. Bring to boil, cover and simmer 15 minutes until tender. In blender, whirl soup until smooth. Add whipping cream, nutmeg, and salt.