INGREDIENTS

• 2 Tbsp unsalted butter
• 2 Tbsp extra virgin olive oil, plus more for garnish
• 2 leeks, rinsed and whites sliced into thin rounds, green tops reserved for another use
• 1 head cauliflower (about 1 1/2 pounds), broken into florets including the stem
• Kosher salt and fresh ground pepper, to taste
• 5 1/2 c chicken or vegetable stock, divided
• 1/2 c cream
• Chives for garnish (optional)

HOW TO MAKE IT

1. Melt the butter and olive oil in a heavy-bottomed Staub pot. Sweat the leek in the oil over low heat without letting it brown for 7 to 10 minutes, add the bay leaf and sweat another minute
2. Add the cauliflower, and 1/2 cup stock. Raise the heat slightly, cover the pot tightly, and stew the cauliflower for 10 to 15 minutes, or until tender.
3. Add another 4 1/2 cups stock, bring to a low simmer, and cook for an additional 20 minutes uncovered. The cauliflower should be submerged in the liquid, though it is okay if a few pieces of the cauliflower break the surface of the stock. Season the pot with salt and pepper.
4. Once the cauliflower is tender, working in batches with a blender or puréeing directly in the pot with an immersion blender, purée the soup to a very smooth, creamy consistency. Mix in the 1/2 cup cream and taste for salt and pepper, season to taste.
5. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper and chopped chives.