A touch of browned butter adds a nutty flavor to this simple soup. Purée in a blender for the smoothest, creamiest results. Make the soup up to a day ahead, and store in the refrigerator. Reheat over medium-low heat, stirring frequently.
2 tablespoons fresh lemon juice
7 cups cauliflower florets (about 2 1/2 pounds)
1 1/2 tablespoons butter, divided
3 cups thinly sliced leek (about 2 large)
1/4 teaspoon sea salt
2 (14-ounce) cans vegetable broth, divided
1/8 teaspoon white pepper
Dash of ground nutmeg
4 teaspoons minced fresh chives
How to Make It
Bring 4 quarts water to a boil in a Dutch oven, and stir in juice. Add cauliflower, reduce heat, and simmer 15 minutes or until tender. Drain.
Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek and salt; cover and cook 5 minutes, stirring occasionally. Reduce heat to medium-low; cook 5 minutes or until tender (do not brown), stirring occasionally. Combine leek and cauliflower.
Place half of cauliflower mixture and 1 cup broth in a blender; process until smooth. Pour puréed mixture into a large bowl. Repeat procedure with remaining cauliflower mixture and 1 cup broth.
Melt 1 tablespoon butter over medium heat in Dutch oven. Cook 3 minutes or until lightly browned, stirring occasionally. Add cauliflower puree and remaining broth. Simmer 5 minutes. Stir in pepper and nutmeg. Sprinkle each serving with 1/2 teaspoon chives.