Cauliflower Soup

makes 4 to 6 servings

1 head cauliflower

8 tablespoons unsalted butter, divided

1 leek, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly

1 small onion, halved and sliced thin

1 1/2 teaspoons fine sea salt

4 1/2 - 5 cups water

1/2 teaspoon sherry vinegar

3 tablespoons chopped fresh chives

additional salt and pepper to taste

1. Remove the outer leaves of the cauliflower and trim off the end of the stem. Use a paring knife to cut around the core to remove it. Cut the core into thin slices and set aside. Cut a heaping 1 cup of 1/2-inch florets from the head of the cauliflower and set aside. Cut the remaining cauliflower into 1/2-inch thick slices.

2. Melt 3 tablespoons of butter in a large stockpot over medium-low heat. Add the leek, onion, and salt and cook until the leek and onion are softened and just golden in color, about 7 minutes.

3. Turn the heat up to medium-high and add 4 1/2 cups water, the thinly sliced core, and half of the sliced cauliflower. Bring the mixture to a simmer. Reduce the heat to medium-low and simmer for 15 minutes. Stir in the remaining cauliflower and return the mixture to a simmer. (Add more water if necessary to ensure the cauliflower is covered in liquid.) Continue to cook until the cauliflower is tender and easily crumbles, about 20 minutes longer.

4. While the soup is simmering, melt 5 tablespoons butter in a skillet over medium heat. Add the reserved florets and cook, stirring frequently, until the florets are golden brown. Remove the florets with a slotted spoon and place in a small bowl. Toss the florets with vinegar and season to taste with salt. Continue cooking the butter until it browns. Pour the browned butter into a small bowl and reserve for garnishing.

5. Carefully process the soup in a blender until smooth, about 45 seconds. (Do this in two batches if necessary so as to not overfill the blender. Also, cover the opening at the top of the blender with a towel to allow steam to escape.) Return the pureed soup to the stock pot and return to a simmer over medium heat. Season with salt and pepper to taste.

6. Serve, garnishing individual bowls with browned florets, a drizzle of brown butter, and freshly chopped chives.