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Cauliflower Vichyssoise

2 tb Olive oil
1 lg Leek; chopped
2 Cloves garlic; chopped
4 lg Red or yellow potatoes; chopped
1 Head cauliflower; trimmed and chopped
1 qt Plus 3 cups vegetable stock
1 lg Tomato; seeded and chopped
2 bn Scallions; minced
2 tb Marjoram leaves; chopped
2 tb Fresh chives; chopped, as garnish


Heat oil in a heavy stockpot over medium high heat. Sauté leeks and garlic 2-3 minutes, or until soft. Add potatoes, cauliflower and stock. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until vegetables are soft. Add tomato, scallions and marjoram. Cook 3 minutes. Remove from heat. Season with sea salt and pepper to taste. Transfer to a blender or food processor




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