Cauliflower Soup

Directions

1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slicecore and reserve. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remainingcauliflower crosswise into 1/2-inch thick slices.
2. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt;cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes
3. Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring tosimmer. 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 to 20 minutes longer
4. While soup simmers, melt remaining 3 tablespoons butter in 8-inch skillet over medium heat. Add reservedflorets and cook, stirring frequently, until the florets are golden brown and butter is browned and imparts nuttyaroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Tossflorets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing.
5. Cauliflower SoupServes 4Source: America’s Test KitchenIngredients1 head cauliflower (2 pounds)6 tablespoons unsalted butter1 leek, white and light green parts only, halvedlengthwise, sliced thin, and washed thoroughly1 small onion, halved and sliced thinSalt and pepper4 1/2 - 5 cups water1/2 teaspoon sherry vinegar (or rice wine vinegar)3 tablespoons minced fresh chivesPull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slicecore and reserve. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remainingcauliflower crosswise into 1/2-inch thick slices.Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt;cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring tosimmer. 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 to 20 minutes longer.While soup simmers, melt remaining 3 tablespoons butter in 8-inch skillet over medium heat. Add reservedflorets and cook, stirring frequently, until the florets are golden brown and butter is browned and imparts nuttyaroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Tossflorets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve forgarnishing.Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and returnto 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 flat surface after being stirred) and seasoning with saltto taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives andseasoning with pepper to taste