Leek and cauliflower soup

3 leeks
1 cauliflower
250 ml chicken stock
100 ml of milk
100 ml double cream
pinch of nutmeg
20 ml olive oil
chervil leaves for garnish

• Cut the leeks roughly and the cauliflower to flowerets.
• Sweat them gently with olive oil for 5 min or so.
• Add the chicken stock,cover and cook until soften.
• Hand bland the soup.
• Add the milk and double cream slowly while whisking. Until the right consistency.
• Season and add a pinch of nutmeg.
• Bring to the boil and pass through a fine sieve.
• Finish with the chervil leaf on top.

Love to eat !