|3 tbsp • Butter - unsalted|
|3 cups • chopped leeks, white and light green parts only|
|12 cups • cauliflower florets|
|8 cups • Chicken broth|
|1/4 tsp • Cayenne pepper|
|1 tsp • Kosher salt|
|1 cup • crème fraiche|
|1 cup • 1 cup coarsely grated Grana Padano, divided|
|1/2 cup • 1/2 cup chopped fresh parsley|
|1 tbsp • Olive oil|
|• 1/2 cup chopped fresh parsley|
In a large saucepan over medium-high heat, melt butter; add leeks and cook, stirring frequently, until softened, 4 to 5 minutes. Add cauliflower, chicken broth and cayenne pepper. Reduce heat and simmer, stirring occasionally until vegetables are very tender, about 20 minutes. Allow to cool 20 minutes.
In a blender or food processor, puree soup in batches; return to saucepan and reheat over low. Whisk in salt, crème fraiche and half of the Grana Padano.
To serve, ladle into soup bowls. Sprinkle with remaining Grana Padano and parsley, drizzle with olive oil. Sprinkle with cayenne, if desired.