Leviton's Cauliflower Vichyssoise

• 2 tablespoons unsalted butter
• 2 large leeks, white and tender green parts, thinly sliced
• One 2-pound cauliflower, cut into large florets
• 6 cups water
• 1/3 cup creme fraiche
• Salt and freshly ground white pepper
• 2 tablespoons finely diced peeled cucumber
• 2 tablespoons minced chives
• 1 tablespoon minced shallot
• 1 tablespoon rice vinegar
• 1 tablespoon extra-virgin olive oil
• 4 Wellfleet oysters, shucked, liquor reserved
• Osetra caviar (optional)

1. Melt the butter in a large saucepan.
2. Add the leeks and cook over low heat until tender, about 8 minutes.
3. Add the cauliflower and water and bring to a boil.
4. Simmer over low heat until the cauliflower is soft, about 35 minutes.
5. Add the creme fraiche, bring back to a simmer and remove from the heat.
6. Puree the soup in a blender in batches until very smooth.
7. Season with salt and pepper and chill thoroughly.
8. Just before serving, combine the cucumber, chives, shallot, vinegar and olive oil in a small bowl.
9. Ladle the cold soup into 4 shallow bowls and spoon an oyster and some of its liquor into the center of each.
10. Spoon the cucumber mixture around the oysters, top with a dollop of osetra caviar and serve.

unsalted butter, leeks, cauliflower, water, creme fraiche, salt, peeled cucumber, chives, shallot, rice vinegar, extravirgin olive oil, wellfleet oysters

Taken from www.foodandwine.com/recipes/levitons-cauliflower-vichyssoise (may not work)