Mock Vichyssoise

2 large leeks (white part only) washed well and sliced
2 tbsp. olive oil
1 cauliflower head, broken into florets
3 c. chicken broth
1 c. lowfat milk
Dash nutmeg
Pinch white pepper
Salt to taste
Chopped chives

In a medium saucepan, saute leeks in oil until tender. Add chicken broth and cauliflower, cover and simmer for about 15 minutes, or until cauliflower is tender. Puree in a blender carefully, not allowing the hot ingredients to spill over. Return soup to the saucepan and add milk, nutmeg, pepper and salt to taste (you may not need salt if using salted chicken broth). Simmer uncovered for 10 minutes. Blend again if consistency is not smooth. Serve hot or cold, garnished with chives. Serves 6.