• 1 head cauliflower (2 lbs)
• 5 Tbsp butter
• 1 leek - white and light green parts, halved lengthwise, washed, sliced thin
• 1 small onion - chopped
• 1 1/2 tsp salt
• 4 1/2 - 5 cups water
• 1/2 tsp sherry vinegar (can substitute white wine vinegar)
• 3 Tbsp minced fresh chives
• fresh ground black pepper

1. Pull outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of 1/2“ florets from head; set aside. Cut remaining cauliflower crosswise into 1/2” thick slices.
2. Melt 3 Tbsp butter in large saucepan. Add leek, onion, and salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 min.
3. Increase heat; add 4 1/2 cup water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat and simmer gently for 15 min. add remaining sliced cauliflower, return to simmer, continue to cook until cauliflower is tender and crumbles easily, 15-20 min. longer.
4. While soup simmers, melt remaining 2 Tbsp butter in 8“ skillet. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6-8 min. Remove skillet from heat and transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter over florets.
5. Process soup in blender until smooth, about 45 sec. Return pureed soup to pan and return to simmer, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and season with salt to taste.
6. Serve, garnishing individual bowls with browned florets and browned butter and chives, seasoning with pepper to taste.

Serves: 4-6       Total cook time: 50 min.
Source: Cook's Illustrated Sept 1, 2013