• 1 cauliflower
• 1 leek
• 1 small onion
• 1 tablespoon of butter plus 1 teaspoon
• 1 liter of vegetable broth or hot water.
• Salt and pepper to taste
• 3/4 cup milk (optional)
Cut the cauliflower flowers and reserve. Chop the onion into squares and the leek, then in a hot pot with the tablespoon of butter, fry for about 4 to 5 minutes. Add the cauliflower, (but leave a few small flowers to decorate later). Mix a little and then add the vegetable broth or water. Season with salt and pepper. Cook for 20 minutes.
Then pass all the mixture through the blender. Rectify the flavors. At this point you should see if it lacks more salt and pepper. You can also add almond or cow's milk, but it's totally optional.
Just before serving, heat a teaspoon of butter in a pan and fry a few remaining cauliflower flowers for about 4 minutes. The idea is that they are golden. You can chop them smaller, since with this we decorate the soup. Once ready, place on the soup.