- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.