Dubarry Velveted Cauliflower

Preparation

1. Rinse the cauliflower and leek carefully under a stream of cold water to remove any impurities or residue.
2. Finely chop the leek, making sure to separate the white part from the tougher green part.
3. Separate the cauliflower florets into small pieces. Set aside a handful of the smallest florets for later use.
4. Steam the reserved small cauliflower florets for 3 minutes or blanch them in boiling water for 1 minute. Once cooked, set them aside to add to the soup just before serving.
5. In a saucepan over low heat, carefully melt the butter to avoid burning.
6. When the butter is completely melted, add the chopped leek and sauté lightly until it is soft.
7. Add the flour all at once to the pot and cook for 10-12 minutes on low heat, stirring often with a wooden spoon to prevent sticking. The goal is to maintain a light color.
8. Add a bit of the preheated broth and stir vigorously with a whisk to eliminate any lumps.
9. Finish adding the broth and, when it begins to boil, add the cauliflower to the pot.
10. Let the cauliflower cook for 30 minutes on medium-low heat.
11. Remove the foam that forms on the surface with a spoon, as it contains the impurities from the flour and butter.
12. Blend the mixture with a hand blender until achieving a homogeneous texture.
13. If a finer result is desired, pass the purée through a chinois, using a pestle to extract it completely.
14. Return the purée to the pot and bring it back to a gentle boil over low heat.
15. While the purée is boiling, in a separate bowl, whisk the egg yolks with the cream until achieving a homogeneous mixture.
16. Remove the casserole from the heat, but keep the heat on, ready in case it needs to be reheated.
17. With the casserole off the heat, take a small amount of the puree and pour it into the bowl with the egg yolks to temper them, stirring constantly.
18. Add all the tempered egg yolk mixture to the casserole, stirring constantly to prevent curdling.
19. Return the casserole to the heat and cook for a few seconds, stirring constantly. The mixture should not exceed 85°C and should not boil.
20. To finish, place the small cauliflower florets we reserved on top of the soup before serving.