- 1 tbsp. butter
- 1 tsp. olive oil
- 1 leek, white + light green part only
- 1 small onion
- 1 small cauliflower
- salt + pepper
- 1/2 c. panko breadcrumbs
- fresh chives
- In a small saute pan, gently toast the breadcrumbs with a little olive oil until golden. Season with salt and pepper. Transfer to a bowl and set aside until ready to use.
- In a large, heavy bottom pot warm the butter and olive oil over moderate heat.
- Remove the large stem from the cauliflower, and thinly slice into rounds. Cut the rest into florets and toss together to combine.
- Thinly slice the leek and onion, and add to the pot. Saute for about 3-5 minutes or until soft.
- Add 3/4’s of the cauliflower, reserving some to add towards the end of cooking. Season with salt + pepper. Saute for about 5 minutes.
- Add enough water to cover (about 4 cups) and place the lid on the pot. Bring to a gentle boil, and then reduce the heat to low. Simmer for about 45 minutes.
- Add the reserved cauliflower and cook for an additional 15 minutes, or until tender.
- Working in batches, puree the soup in a blender (or use an immersion blender). Add more water if it’s too thick. Taste and adjust seasoning.
- Ladle the soup into bowls and snip fresh chives over the top. Sprinkle with breadcrumbs.
- Serve warm.