1 Small head cauliflower (cut into flowerets)
4 to 6 Leeks (white part only, minced approx.1 cup)
1/4 Cup butter
4 Cups chicken broth
2 egg yolks
1 Cup half and half
1/2 Teaspoon salt
1/4 Teaspoon freshly ground white pepper
Snipped fresh chives and croutons
Place cauliflower in cold water to cover in 2 quart saucepan. Heat to boiling and cook over medium heat 1 minute. Drain and rinse cauliflower in cold water. Sauté leeks in butter in large saucepan over low heat until soft, about 8 minutes. Stir in cauliflower and broth. Cook covered over medium low heat 30 minutes. Refrigerate covered 4 to 24 hours. Place cauliflower mixture in blender container and cover. Blend on medium speed until smooth, about 2 minutes. Pour into large saucepan. Heat just until boiling. Remove from heat. Whisk egg yolk, and half and half until smooth. Whisk 1/3 cup of hot soup into egg mixture until smooth. Whisk egg mixture into remaining hot soup. Cook stirring constantly over medium heat 2 minutes. Transfer soup to large bowl. Cool, stirring occasionally 10 minutes. Season with salt and pepper. Refrigerate covered at least 3 hours. Garnish with chives and croutons.
OK... here it is! The best chili recipe you've ever eaten! This is a rich spicy chili with lot of flavor. It will warm you to the bone. Perfect for cold winter days! Angela just won the chili cook off in her office with this recipe!