Cauliflower Soup

• 1 head cauliflower (2 lbs.)
• 8 Tbsp unsalted butter, cut into 8 pieces
• 1 leek (white and light green parts only) halved lengthwise, sliced thin and washed thoroughly
• 1 small onion halved and sliced thin
• salt
• pepper

• 4 ½ - 5 cups water

• ½ tsp sherry vinegar or white wine vinegar

• 3 Tbsp minced fresh chives

Cut cauliflower int ½ inch slices. (Be sure to cook half of the cauliflower for 15 min. and then add the other half and cook all for 15 more minutes.)

In a large saucepan, melt 3 Tbsp butter on medium-low heat. Add the leek and onion. Cook and stir until vegetables are soft but not brown (about 7 minutes). 

Increase heat to medium-high and add 4 ½ cups water and half of the sliced cauliflower. Bring to a simmer. Reduce heat to medium-low and simmer gently for 15 min. Add last half cauliflower and cook until tender (about 15-20 minutes).

Melt remaining butter in 8-inch skillet. Add reserved flowerettes (core) and cook until golden brown. Remove with a slotted spoon. Toss with vinegar and season. Reserve butter in a bowl.

Process the cauliflower mixtures in a blender until smooth (about 45 seconds). Rinse pan and return to pan. Simmer on medium heat. Adjust consistency, as needed, with water. 

Serve with flowerettes, butter, chives, and fresh ground peppers.