INGREDIENTS
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1 head cauliflower (2 lbs)
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8 tbsp extra virgin olive oil
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1 leek, white & light green parts only (halved lengthwise, sliced thin and washed thoroughly
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1 sm onion, halved and sliced thin
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Salt & pepper
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4.5-5 cups of water
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1/2 tsp sherry vinegar (substitute white wine vinegar)
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For garnish: minced fresh chives, extra virgin olive oil
*requires traditional or immersion blender
DIRECTIONS
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Pull off outer leaves of cauliflower and trim stem. Using a paring knife, cut around the core to remove; slice core thin and reserve. Cut heaping 1 cup ½-inch florets from head of the cauliflower; set aside. Cut remaining cauliflower crosswise into ½-inch thick slices.
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Heat 3 tbsp of olive oil in a large saucepan over medium-low heat. Add leek and onion. Cook until softened but not browned, about 7 minutes.
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Increase heat to medium-high; add 4.5 cups of water, sliced core, and half of sliced cauliflower ; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15-20 minutes longer.
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While soup simmers, heat 2 tbsp of olive oil in an 8-inch skillet over medium-heat. Add reserved florets and cook, stirring frequently , until florets are golden brown and imparts a nutty aroma, 6-8 minutes. Remove skillet from heat and use a slotted spoon to transfer florets to a small bowl. Toss florets with vinegar and season with salt to taste.
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Process soup in a blender until smooth, about 45 seconds. Rinse out the pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with a flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets, olive oil, and chives and seasoning with pepper to taste.