Instructions: Heat stock in a saucepan. Trim leaves and tough stems from cauliflower and break into flowerets. Wash leek well, trim and cut off most of green leaves.

Coarsely chop leek. Add vegetables to stock and bring to a boil. Cover, reduce heat and simmer 20 minutes. In a blender or a food processor fitted with the metal blade, process soup in batches to a puree. Return to saucepan, stir in dill and reheat, if necessary.

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