How to cook
Chop the white part of the leek stalks and fry them until soft in the oil with a pinch of salt - about 7 minutes on low heat.
Add the washed and chopped cauliflower, add the potatoes, peeled and cut into pieces.
Pour in the milk and two more pinches of salt and cook over low to moderate heat for 30 minutes.
Allow the soup to cool for a few minutes and mash at maximum speed until you get a smooth cream.
Pour the cream, season with nutmeg, white pepper, and more salt, if necessary, and mash once more briefly until homogenous and even finer.
Serve the soup hot or chilled sprinkled with finely chopped parsley.
Enjoy your meal!