Serves 4

INGREDIENTS

1 medium leek, white and pale green only, sliced thin
1 large Spanish onion, peeled and sliced thin
2 sticks unsalted butter
¼ cup white wine
1 head cauliflower, trimmed, core removed and chopped (5 florets reserved and thinly sliced for garnish)
Kosher salt
½ oz. best quality American paddlefish roe
Best quality extra virgin olive oil
Maldon sea salt

DIRECTIONS

In a 10 quart pot over medium low heat, cook onions and leeks in ½ stick of butter slowly, stirring regularly.
They should not take on any color. After 10 minutes, add wine, and cook until completely reduced. Add ½ cup water, and continue cooking. Should take ½ hour total.

Once the onions and leeks are cooked, add the cauliflower, cover with water, and season with salt. Raise heat to high, and bring to a boil. Once it’s come up, drop to a low simmer, and cover loosly. Cook until cauliflower is very soft, about 30 minutes.

Fill the bowl of a blender about half way with the cooked cauliflower mixture, and blend very well. While the blender is running, add ¼ stick butter, and incorporate. Strain pureed cauliflower through a fine mesh strainer into a pot, or bowl. Continue with remaining cauliflower. Add water to thin mixture as necessary in the blender, and then to desired consistency for the soup. Adjust seasoning.

To serve, brown sliced florets in olive oil on medium high heat. Ladle soup into shallow bowls, top with roasted cauliflower, and a dollop of caviar. Drizzle with best quality extra virgin olive oil, and sprinkle with Maldon sea salt.

Recipe Property of Gabe McMackin