2T butter
3 leeks, white part only, chopped
1/2 medium cauliflower, chopped
3 cups vegetable stock, or game stock if you have it
1 vegetable bouillon cube
1 cup heavy cream
2T dill weed or fresh dill
Melt butter in deep skillet. Add leek and cauliflower and saute for 3-5 minutes. Stir in chicken stock and bouillon cube. Simmer uncovered on medium heat 30 minutes.
Remove from heat. Cool. Place in food processor or blender and blend. Add cream and blend 10 seconds more. Return to pan and warm. Top each bowl with a dollop of crema fresca and dill weed or fresh dill.