Crème Dubarry -cauliflower soup

Crème dubarry
Portions- 4
S. no. Ingredients                Quantity
1         Cauliflowers               500 g
2         Onions                         30 g
3          Leeks                          30 g
4          Milk                             800 ml
5          Refined flour              35 g
6          Butter                          35 g
7          Salt & pepper             2 g
8          Cream                         75 ml

Method:
1. Wash and break cauliflower into flowerets. Keep a few for garnish.
2. Wash and slice leeks, peel and chop onions.
3. Put cauliflower, leeks and onions into a pan with butter and sauté.
4. Make thin béchamel with butter, refined flour and milk. Add to the cauliflower.
5. Cook till tender. Pass through a sieve.
6. Add seasoning. Return to heat and bring to a boil.
7. Remove. Add cream gradually.
Serve hot, garnished with flowerets of cauliflower boiled in salt water.