date:Jun 25, 2014
Ingredients
2 tablespoons olive oil
1 leek, trimmed, halved, washed, sliced
2 garlic cloves, crushed
1/3 cup dry white wine
2 medium (375g) sebago potatoes, peeled, roughly chopped
4 cups chicken stock
1 head (950g) cauliflower, cut into florets
1/3 cup reduced-fat cooking cream
Parmesan crisps
1/2 cup finely grated parmesan cheese
1/2 teaspoon plain flour
Method
1. Make crisps Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Combine parmesan and flour in a bow