Simple Cauliflower Soup with Frizzled Leeks and Capers
INGREDIENTS
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1 tablespoon extra virgin olive oil
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1 tablespoon unsalted butter
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2 medium leeks, white and pale green parts only, tough outer layer removed
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8 ounces Yukon gold potatoes (about 1 large potato), diced
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1 large head of cauliflower (roughly 2.5 lbs), stalk trimmed and cut into small florets
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7 cups of low-sodium chicken broth
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1 tablespoon freshly squeezed lime juice
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1 teaspoon Dijon mustard
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1/4 teaspoon freshly grated nutmeg
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1/4 cup grated parmigiano-reggiano cheese
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pinch of cayenne pepper
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kosher sea salt
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freshly ground black pepper
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1 cup olive or vegetable oil
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2 tablespoons drained and rinsed capers (patted dry)
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kosher sea salt
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