INGREDIENTS
2 tbsps
extra virgin olive oil
1
leek
2
carrots
2 stalks
celery
1/2
onion
1 jar
dill pickles
6 cloves
garlic
3 1/2 cups
cauliflower florets
1 tbsp
dried marjoram
1 serving
salt and pepper
8 cups
bone broth
1/2 cup
heavy cream
2 tbsps
fresh dill
1 serving
chicken bones