Leek -1 (chopped)
Garlic – 3-4 cloves (chopped)
Cauliflower – 1 small (roughly chopped)
Potato – 1 medium sized (chopped)
White wine – 1/2 cup
Chicken Stock – 2 cups
Milk – As required
Water – 1 cup
Butter – 1 tsp
Olive oil – 1 tsp
Heat butter and oil in a pressure pan. Add leek, stir for about 5-8 mins or till soft. Add garlic and cook till it lightly browns. Add the vegetables and the white wine and cook the wine is almost evaporated. Add the stock and a bit of water and pressure cook for two whistles. After the steam has gone down open the pressure cooker, cool it and blend it to a puree with the leftover liquid from the pressure cooker.
Add the puree, salt and pepper. Add some milk till it reaches the consistency you want . Let it come to a boil. Take off the heat and serve hot. I served it with crisped bread sticks.
Crisped Bread stick is nothing but 2 day old bread cut into strips the size you want and baked for 5 minutes on a greased baking tray at 250C.