Creamy Cauliflower Soup
1 head of cauliflower (about 2 lbs)
8 Tbsp. butter
1 leek (or just onion if you don’t have a leek)
1 small onion
Salt & Pepper
4 ½ – 5 cups water
½ tsp. sherry vinegar
3 Tbsp. minced fresh chives
Trim of outer leaves of cauliflower.
Cut heaping 1 cup of ½-inch florets, set aside.
Cut up remaining cauliflower into ½-inch thick slices
Melt 3 Tbsp. butter in large saucepan. Add leek, onion & salt. Cook, stirring until onion is softened but not brown, about 7 minutes.
Add 4/12 cups of water & half the sliced cauliflower and bring to a simmer. Reduce heat and simmer for 15 minutes.
Add remaining cauliflower and simmer until cauliflower is tender and crumbles easily, about 15-20 minutes.
Meanwhile, melt remaining 5 Tbsp. butter in an 8-inch skillet over medium heat. Add reserved florets and cook, stirring often, until golden and the butter is browned, about 8 minutes. Remove from heat and using a slotted spoon, transfer cauliflower to a small bowl. Toss with sherry vinegar and season with salt to taste. Pour butter into a separate bowl to be used as garnish.
Process soup until smooth, using a blender or immersion blender. Return to simmer, adjust consistency with remaining water if needed. Season with salt to taste “Soup should have a thick, velvety texture but should be thin enough to settle with flat surface after being stirred.”
Serve, garnish each bowl with some browned florets, a drizzle of butter, chives and pepper.