1 head cauliflower, finely chopped (5 c.)
1 lg. leek, finely chopped (1 c.)
1/4 c. butter
2 c. chicken broth
1/4 tsp. chervil, crushed
1/4 tsp. marjoram, crushed
1/4 tsp. dried fine herbs, crushed
1 bay leaf
1/8 tsp. salt
1/8 tsp. pepper
1 1/2 c. light cream
Sliced leek (optional)

In 3 quart saucepan, combine cauliflower, leek, and butter. Cook and stir over medium low heat 15 minutes or until vegetables are almost tender. Add the chicken broth, chervil, marjoram, fine herbs, bay leaf, salt, and pepper. Cook, covered, 10 minutes or until vegetables are very tender. Transfer half to blender container and blend until almost smooth. Return to vegetable mixture and stir in cream; heat through and garnish with leek slices.