Title: Cream of cauliflower soup (veloute de chor-fleur)
 Categories: Soups
      Yield: 6 servings
 
      1 sm Head cauliflower
           Salt
      1 lg Leek, white part only
           Fresh ground white pepper
      2 tb Butter
    1/2 c  Creme Fraiche
      2 tb Flower
      1 c  Croutons
  3 1/2 c  Boiling water
 
  Blanch the cauliflower:  break the head into flowerets and put them
  in a saucepan with cold water to cover.  Bring it to the boiling
  point, cook for one minute, drain, and rinse the flowerets under cold
  running water.
  
  Wash the leek, slice it into small rounds, and cook them in the butter
  until they are soft.  Stir in the flower, cook for a few minutes
  until it is golden, and add the boiling water.  Add the blanched
  cauliflower, season to taste with salt and pepper, and simmer for 20
  minutes.
  
  Strain the soup through a food mill or puree it in a blender.  Stir
  in the creame fraiche, correct the seasoning, and serve with croutons.
  
  CREME FRAICHE: American heavy cream is considerably thinner than
  French heavy cream.
  
  Use 1 teaspoon of buttermilk for each cup of heavy cream.  Heat in a
  saucepan until it is lukewarm (about 85 F), pour into a glass
  container, and allow it to stand at room temperature until it
  thickens.  In very hot weather it can thicken in as little as 6
  hours; in cold weather it can take as long as 36 hours.  This can be
  stored in the refrigerator for a least a week.