cauliflower purée

vellutata di cavolfiore

4 servings




In a wide, heavy saucepan or Dutch oven, heat oil over medium heat. Add onion, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 5 minutes.

Add cauliflower, potato and 2 tablespoons butter; stir to combine. Increase heat to medium and continue to cook, stirring occasionally, for 10 minutes. Add 2 cups broth and 1/4 teaspoon fine sea salt. Bring to a simmer, reduce heat to medium-low, cover and cook until cauliflower is tender, 25 to 30 minutes. 
Meanwhile, in a medium skillet, melt remaining 1 1/2 tablespoons butter over medium heat. Add leek, reduce heat to low and cook, stirring occasionally, until softened, about 15 minutes. Stir in veal, remaining 1 1/2 cups broth and pinch salt; cook at a very gentle simmer for 15 minutes. Strain liquid into pot with cauliflower; reserve veal and leeks.
In a blender, carefully purée cauliflower mixture in batches. Return purée to pot and gently heat to warm through. Adjust seasoning. Add additional broth and/or water to thin soup to your liking, if desired.