Cauliflower veloute recipe

I was in Still in The Dylan one night and had a taster of their cauliflower veloute. Not expecting much (I wasn't a big cauliflower lover to begin), I was pleasantly surprised. It was one of the loveliest, most warming soups I've had. Here's a similar recipe you can make:

1 large head cauliflower
2 stalks celery
1 large white onion, peeled
1 leek, white parts only
1/4 lb. unsalted butter
1 qt. chicken stock

1/2 qt. heavy cream
salt and pepper

Remove the green leaves from the cauliflower and chop into small pieces. Roughly chop the celery, onions and leeks. Wash everything under cold water.

In a large saucepan over low heat, melt the 1/4 lb. of butter; add the celery, onions and leeks. Saute until tender, 5-7 minutes, being careful not to brown the vegetables. Add the cauliflower and chicken stock. Cook until the cauliflower is tender, about 20 minutes.

When the cauliflower is tender, add the heavy cream. Bring to just under a boil and immediately remove from the heat. Puree and strain through a fine strainer. Season with salt and pepper.

Makes 6 servings.