Mark Twain described cauliflower as cabbage with a college education. He had a point. This ivory, globe-shaped vegetable has a more subtle taste than its humble counterpart. My guess is that Twain would have liked the way cauliflower is used in the winter soup recipe that follows.

Florets, cut from a large head, are simmered along with some sautéed leeks in an aromatic broth. It’s this flavorful stock scented with assertive seasonings of pungent, sweet, and hot spices that make this potage distinctive. Pureed, the resulting mixture is creamy and smooth. In a blind taste test, you might not recognize the cauliflower immediately, but the vegetable is there playing an important background role. Continue reading →