CAULIFLOWER AND PARSLEY SOUP WITH GARLIC CROUTONS

This soup is so smooth and tasty.  I made it this weekend for work and I absolutely loved it, I couldn't get enough of it, at the end I used a hand blender to smooth most but not all the vegi's.   Yummy.  I found this recipe on line but changed a few things.

CAULIFLOWER AND PARSLEY SOUP WITH GARLIC CROUTONS

1/2 cauliflower head
the white part of a small leek
3 garlic gloves chopped
1 potato
1-2 tblsp finely chopped parsley
2 cups good chicken stock
2 c fresh cream
1 C white wine
diced bread fried in olive oil and garlic
salt, if needed
extra-virgin olive oil

- Divide the cauliflower into curds, garlic, slice leek and potato and thinly and cook in a big pan in a little olive oil until they have softened. Add wine and scrap up brown bits, let boil and reduce for 10 minutes.
- Add stock for 20-30 minutes.
- Run the soup in a blender until completely smooth, add cream and parsley and heat it up again before serving or serve it cold, it is almost better like that! Top with garlic croutons.