Serve with hearty bread or croutons and a salad for a complete meal
1 leek white and some of the green
1 onion or one teaspoon onion powder
1 head of cauliflower, broken up
3 Tablespoons of butter
4 1/2 cups water
1/2 teaspoon Sherry Vinegar
Sale and Pepper to taste
Step 1: Thinly slice the leet and wash really good. Add butter to a large pot and warm over medium heat. Add leeks and onion (if useing an onion), salt and pepper. Cook for 8-10 minutes but do not let the leeks or onions brown.
Step 2: Add water and 1/2 of the cauliflower and cover and simmer for 15-minutes. After 15-minutes, add the rest of the cauliflower to pot and cook for another 15-minutes.
Step 3: Off heat, add the Sherry Vinegar and using a hand blender puree until smooth or do in batches in a blender being careful to not blow off the lid of the blender (remover center cap and cover with a towel.
Step 4: Taste and adjust seasonings.