Cauliflower-Leek Potage

Ingredients

• 1.5 tablespoons butter divided
• 2.5 pounds cauliflower florets 
• 4 teaspoons chives fresh minced
• 1 Dash ground nutmeg 
• 3 cups leek thinly sliced ( 2 large)
• 2 tablespoons juice of lemon fresh
• 0.3 teaspoon sea salt 
• 28 ounce vegetable broth divided canned
• 0.1 teaspoon pepper white

Equipment

• bowl
• frying pan
• blender
• dutch oven

Directions

1. Bring 4 quarts water to a boil in a Dutch oven, and stir in juice.
2. Add cauliflower, reduce heat, and simmer 15 minutes or until tender.
3. Drain.
4. Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium heat.
5. 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.
6. Combine leek and cauliflower.
7. Place half of cauliflower mixture and 1 cup broth in a blender; process until smooth.
8. Pour pured mixture into a large bowl. Repeat procedure with remaining cauliflower mixture and 1 cup broth.
9. Melt 1 tablespoon butter over medium heat in Dutch oven. Cook 3 minutes or until lightly browned, stirring occasionally.
10. Add cauliflower puree and remaining broth. Simmer 5 minutes. Stir in pepper and nutmeg.
11. Sprinkle each serving with 1/2 teaspoon chives.