Preparation

• Rinse the cauliflower and leek carefully under a stream of cold water to remove any impurities or residue.
• Finely chop the leek, making sure to separate the white part from the tougher green part.
• Separate the cauliflower florets into small pieces. Set aside a handful of the smallest florets for later use.
• 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.
• In a saucepan over low heat, carefully melt the butter to avoid burning.
• When the butter is completely melted, add the chopped leek and sauté lightly until it is soft.
• 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.
• Add a bit of the preheated broth and stir vigorously with a whisk to eliminate any lumps.
• Finish adding the broth and, when it begins to boil, add the cauliflower to the pot.
• Let the cauliflower cook for 30 minutes on medium-low heat.
• Remove the foam that forms on the surface with a spoon, as it contains the impurities from the flour and butter.
• Blend the mixture with a hand blender until achieving a homogeneous texture.
• If a finer result is desired, pass the purée through a chinois, using a pestle to extract it completely.
• Return the purée to the pot and bring it back to a gentle boil over low heat.
• While the purée is boiling, in a separate bowl, whisk the egg yolks with the cream until achieving a homogeneous mixture.
• Remove the casserole from the heat, but keep the heat on, ready in case it needs to be reheated.
• 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.
• Add all the tempered egg yolk mixture to the casserole, stirring constantly to prevent curdling.
• 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.
• To finish, place the small cauliflower florets we reserved on top of the soup before serving.