Cauliflower Soup with Brown Butter Peter Berley   From Every Day with Rachael Ray November-December 2005 6 Servings Prep Time: 15 minutes; Cooking Time: 30 minutes Sea salt Freshly squeezed juice of 1 lemon 1 head of cauliflower (2 pounds), separated into florets 6 tablespoons unsalted butter 3 medium or 2 large leeks -- tough green parts discarded, the remainder thinly sliced and thoroughly rinsed 1 quart vegetable stock, preferably homemade 1/4 cup sliced almonds Freshly ground white pepper Freshly grated nutmeg Flat-leaf parsley, finely chopped 1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the lemon juice. Add the cauliflower and cook, uncovered, for 15 minutes. Drain the cauliflower in a colander and set aside. 2. Meanwhile, in a skillet over medium heat, melt 2 tablespoons of the butter. Add the leeks and stir to coat. Season with salt and cook until tender, about 8 to 10 minutes. Adjust the heat as needed to prevent the leeks from browning. Transfer the leeks and cauliflower to a blender or food processor and puree with some of the stock. 3. In a small saucepan over medium heat, melt the remaining 4 tablespoons of butter. Add the almonds and lower the heat, stirring occasionally. Remove the pan from the heat when the butter stops foaming, the crackling sound stops, and it turns a butterscotch color, about 5 minutes. Drain the butter immediately into a 6-quart soup pot, reserving the almonds on a plate. 4. Stir the cauliflower-leek puree into the brown butter. Add the remaining vegetable stock and simmer for 5 minutes. Season the soup to taste with salt, pepper and nutmeg. Serve the soup garnished with the almonds and parsley.

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