Cauliflower-Leek Soup


  • 1 head cauliflower
  • 1 bunch leeks (approximately 2 pounds)
  • 2 tablespoons unsalted butter
  • 2 1/3 cups water
  • 1/3 cup creme fraiche
  • salt and freshly ground pepper


  1. Halve the leeks lengthwise, the slice them into half-moon shapes approximately 1/2 inch thick. Soak the leeks in cold water for about 30 minutes. It's a good idea to mix the leeks frequently to remove any dirt that may be stuck to them. Lift the leeks out of the cold water and drain in a colander.
  2. Cut the cauliflower into quarters vertically. Remove the core and break the cauliflower into large flowerets. Rinse under cold water to remove any traces of dirt. Drain well.
  3. In a pot large enough to hold all of the ingredients, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they are tender and have begun to lose their color. Do not let the leeks brown.
  4. Add the cauliflower and the water and raise the heat to high. When the soup boils, turn the heat down so the soup simmers. Cook until the cauliflower is falling-apart tender. Add the creme fraiche and return the soup to a boil. Remove the soup from the heat.
  5. Using a food mill or blender, puree the soup as finely as possible. Pass the soup through a fine chinois. Season the soup with salt and freshly ground pepper.
  6. Lay one sheet of phyllo dough on your work surface. Use a pastry brush to spread about 2 tablespoons of melted butter over the entire surface. Brush all the way to the edges.

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