1 head cauliflower (about 2 ½ lbs.) sea salt (less if using salted butter) juice of 1 lemon 4 Tbs. Butter 1 quart Chicken stock freshly ground white pepper
Prepare the cauliflower: Cut the head in quarters, removing the core from each piece. Cut or break the florets into small pieces.
In a pasta pot fitted with a colander, bring 4 quarts water to a boil over high heat. Add 2 Tbs. Sea salt and the lemon juice. Add the cauliflower florets and cook, uncovered, 15 minutes. Drain. Transfer to a blender or food processor and puree until smooth.
Melt the butter in a 6 quart soup pot over moderately high heat. Watch it carefully: The butter will go through several stages, from a foamy white liquid to one that is almost clear and golden, with big airy bubbles. When the butter begins to brown and gives off a nutty aroma (about 2 minutes), add the cauliflower puree (do not delay or the butter could burn) and stir to blend. Add the chicken stock and stir to blen. Simmer, covered, for 5 minutes.
Process the soup in a blender, food processor, or with a handheld immersion blender until emulsified into a smooth-textured mixture. Add sea salt and white pepper to taste. (The soup may be prepared ahead of time up to this point. Reheat at serving time.) - Updated: January 19, 2007
