6 Servings 20 min Cook
8 Tbsp Butter
1 Dash Salt
1 Dash Pepper
1 Medium (2-1/2" dia) Onions
1/2 Leek Leeks
1 Head medium (5-6" dia.) Cauliflower
2 Cup Chicken Broth
2 Cup Water
2 Tbsp Thyme
1/4 Cup Parmesan Cheese
Chop cauliflower, leek, thyme and onion.
Melt 1/4 of butter in large pot.
Add salt, onion, and leek.
Cook until onion become soft and translucent.
Add half of cauliflower, another 1/4 of the butter, broth and water to pot.
Bring to simmer for 10-15 minutes, until cauliflower is tender and falling apart.
Add 3/4 of remaining cauliflower to pot and continue to simmer.
Melt remaining butter in a saute pan with thyme and remaining cauliflower florets.
Stir as the butter begins to bubble and brown.
Once the cauliflower in the soup pot is tender, remove from heat and transfer contents of pot to a blender.
Add parmesan to blender.
Being careful to cover blender vent with towel, blend simmered cauliflower mixture until smooth.
Add additional water to adjust consistency of soup if needed.
Blend some more.
Transfer blended soup to bowl.
Garnish with golden florets and drizzled brown butter from saute pan.