Cauliflower Velout้

serves 6 to 8 as a main course 

1 large leek – cut up to the green parts, washed and drained
4 tbsp. butter
1 head white cauliflower – tough stems removed and roughly but evenly chopped
1 large bay leaf
1 sprig fresh thyme
3 cups vegetable or chicken stock (this depends on size of cauliflower – you want enough stock to just cover the cauliflower)
1/2 cup heavy cream
salt and fresh ground pepper to taste

– In a large stock pot, melt butter but do not allow it to brown. Add leeks and saute until tender, about 3-4 minutes. Add chopped cauliflower and stir to combine with leeks for 1-2 minutes. Add thyme, bay leaf, and stock. Bring to a boil. Once boiling, reduce to a simmer until cauliflower is tender – this should take about 20 minutes. Remove bay leaf and thyme stem. Allow to cool to room temperature.

– Once cool, puree the cauliflower and its cooking liquid in batches in a blender (my Vita-Mix does this in a nanosecond – swoon-worthy!) until smooth. Return to pot and fold in heavy cream. Salt and pepper to taste. Reheat mixture and serve immediately.

– If you refrigerate this soup or freeze it, it's my opinion that it's well served by a freshening-up whiz in the blender before you reheat it. I think it helps revive the lightness and texture of it.

– Garnish ideas: toasted bread crumbs, parsley, good quality olive oil, fresh thyme leaves, large toasty croutons, shaved truffles, truffle salt or oil

http://www.runningwithtweezers.com/cauliflowersoup/