Cauliflower Velouté

Ingredients

• 1 large leek – cut up to the green parts, washed and drained
• 4 tbsp. butter
• 1 head white cauliflower – tough stems removed and roughly but evenly chopped
• 1 large bay leaf
• 1 sprig fresh thyme
• 3 cups vegetable or chicken stock
• 1/2 cup heavy cream
• salt and fresh ground pepper to taste

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