In a wide saucepan heat the olive oil over medium heat. Add onion, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 5 minutes. Add cauliflower, potato and 2 tablespoons butter; stir to combine. Increase heat to medium and continue to cook, stirring occasionally, for 10 minutes. Add 2 cups vegetable broth and a pinch of fine sea salt. Bring to a simmer, reduce heat to medium-low, cover and cook until cauliflower is tender, 25 to 30 minutes.
Meanwhile, in a medium saucepan, melt the remaining butter over medium heat. Add leek, reduce heat to low and cook, stirring occasionally, until softened, about 15 minutes. Stir in veal, remaining 1 1/2 cups broth and pinch salt; cook at a very gentle simmer for 15 minutes. Strain liquid into pot with cauliflower; reserve veal and leeks.
In a blender, carefully purée cauliflower mixture in batches. Return the crème soup to pot and gently heat to warm through. Adjust seasoning. You can add additional broth and/or water to thin soup to your liking.
Pour the soup into bowls and top with veal and leeks. To finish, sprinkle with parsley and coarse sea salt.
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