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strip all the leaves off a large cauliflower, and place in the largest pan you have, boil for thirty minutes with a bay leaf, and then remove the leaves from the water - this will form a vegetable stock for the rest of the soup. Place the stock in another container, and then thrw some oil in the bottom andthrow in diced potato, onion and chopped leek, and allow it to sweat for a while. Then add the stock back in, season and throw in the cauliflower, stripped into florets.
Boil until the potato chunks are soft, and then allow to cool slightly. Use a food processor or blender to reduce everything to a smooth consistency and then add a tub of creme fraiche. Once this has been stirred in, serve.
PSD
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This is the work of an Italian narco-anarchic collective. Don't bother insulting them, they can't read English anyway.
Ooh, PSD - just when I think you've permanently sunk into the gutter, you redeem yourself by providing us with a lovely soup recipe like that! It sounds absolutely fantastic, though I'd agree with Simon about the desirability of pepper. :-)
MissPrint makes a gorgeous leek and tattie soup, while we're on the subject. I do a variety of vegetable soups, which are generally based on marrow and contain at least one parsnip (this somehow rounds out the flavour like nothing else). Kaz, if you'd like to specify a favourite vegetable, I shall happily design a custom e-soup to suit your requirements and send it on.