Cauliflower and Leek Soup and Cheesey Scones-Great lunch

Being budget conscious, I am back onto making soups.
Cauliflower soup has always been a favourite of ours. and I just did some tweaking and devised this recipe
So simple of course and whipped up a batch of the Cheesey scones, which seriously you would have to be seriously challenged not to be able to make these. Click here for the recipe
I drizzled some Sriracha Sauce on the top for an extra kick. Yum

1 cauliflower broken into floret
1 leek cleaned and sliced
2 tablespoons butter
Sea salt and pepper
Chicken stock

Cheese sauce
1 tablespoon butter
1 tablespoon flour
1 teaspoon Dijon mustard
Salt and pepper
1 cup full milk
3 tablespoons grated cheddar

Gently sauté the leeks in melted butter
Add cauliflower toss
Add enough chicken stock to just cover the vege
Bring to boil and simmer till tender
Cool slightly and whiz in the blender
Back into pot

Meanwhile for the sauce
Melt butter
Add flour stir well and cook out for about 3 minutes
Add S&P and mustard
Stir again
Add milk in thirds
Stirring well with each addition
When all the milk is added
Just keep cooking till thickened
Add grated cheese
Stir well again

Add to blended vege
Whisk in well
Bring back to gentle simmer
Taste and season accordingly
Serve

While we are with Leeks... how about a
Leek and Potato Quiche

6 small potatoes peeled
1 tbs butter
Salt and pepper
1 leek cleaned and sliced

1 tbs olive oil
Little water
Salt and pepper
2 eggs and 1 egg yolk
250 mls cream

Shortcrust Pastry - enough to line your tin
I think Short crust is the best pastry to use, you can of course use puff.

Cook the potatoes
Drain, cool and slice 1/4 inch
Meanwhile sauté leeks gently in olive oil
Season with S&P
After about 2 minutes add a splash of water
Cover and steam for about 3 minutes till they are just tender

Remove and set aside
Add butter to pan and gently sauté the potatoes
Till they are just starting to turn golden
Cool again
Preheat oven to 190c
Roll out your pastry to fit the quiche tin
Bake blind for 15 minutes

To Bake Blind 
Cut a piece of baking paper enough to cover the pastry
Scrunch it up in your hands
This will make it easier to line the pastry

Fill with baking beans or as I do, split peas
This will keep the pastry in shape

Remove from oven
Take out baking beans and brush with beaten egg
Back into oven for 5 minutes

Now to assemble
Place the potatoes over the bottom
Then throw the leeks on top
Meanwhile beat the eggs and the cream
Season with S&P
Grate the Parmesan into the egg mix
Then pour over the vegetables

Turn oven down to 180c oven for 25-30 minutes till just set

Best eaten at room temperature