4.5cupswaterI used 4 cups low sodium organic vegetable broth and1/2 cup water
salt and pepper
1/2tspsherry vinegaryou should have some in the house anyway, esp for the salad dressing I will post soon
3tblsminced chives
Instructions
Take all of the leaves off the cauliflower and wash it. Slice the cauliflower the thin (like 1/2 in slices) and save 1 cup of mini florets and set aside for later.
Melt 3 tbls butter in a large saucepan over medium low heat. Add leek, onions and 1/2 tsp salt; cook stirring frequently until onion and leek are sod and translucent – about 6-8 minutes. Then increase heat to medium high and add the 4.5 cups of liquid along with half of the sliced cauliflower and bring to a simmer. Reduce heat and simmer for 15 minutes. Add remaining slice cauliflower and simmer for 15-20 more minutes – until the cauliflower is soft.
While simmering – melt remaining butter (i used 2 tbls, not 5 – just couldn’t do it) and once hot, add the cup of mini florets that you set aside earlier. Stir frequently until the mini florets are browned – about 8 minutes. Remove florets with a slotted spoon and set aside. Drizzle the sherry vinegar on top and season with salt – stir until mixed. Leave browned butter in pan.
Take out your blender and pour the cauliflower and broth into the blender. Blend for several minutes until smooth. Soup should have a thick, velvety texture. Pour back into pan, heat and season with salt and pepper.
Ladle soup into bowls. Add a tbls of the browned florets and drizzle with a drop of the browned butter and sprinkle with chopped chives.