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This pure white cold soup is rich but not calorie-laden. It would look beautiful topped with caviar. To keep it affordable, I have used smoked salmon instead.

Servings: 4 to 6

Ready time: 3 hours including chilling time

The Soup

1 tablespoon butter

2 cups chopped leeks, white and light green part only

4 cups chicken stock

4 cups cauliflower florets, cut into 1-inch pieces

¼ cup whipping cream

Salt and freshly ground pepper

1 teaspoon lemon juice

Garnish

¼ cup smoked salmon, chopped

2 tablespoons chives, chopped

Method

Heat butter in a pot over medium heat. Add leeks and sauté until limp, about 3 minutes. Add stock and bring to boil. Add cauliflower and simmer for 10 minutes or until the florets are soft.

Purée soup with a food processor or blender until very smooth (if the soup is too thick, add a little extra stock). Add cream and season with salt and pepper to taste. Add lemon juice. Chill.

Top with smoked salmon and chives before serving.

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