INGREDIENTS
1/2
medium onion, roughly chopped
3
leeks (white parts only, about 3 cups sliced)
3 12 ounce packages
frozen cauliflower
8 oz
clam juice
2 cups
vegetable stock (or chicken stock)
3 10 ounce cans
whole baby clams, rinsed and drained
1/2 cup
heavy cream
1 1/2 tsp
salt
1 tsp
pepper
3 cloves
garlic
2 tsp
ground thyme
2
medium rutabagas, steamed and diced