Old fashioned cauliflower soup

Why old fashioned? Well, in nowdays modern kitchen preparing dishes with roux might be outdated unless we are talking about the three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. Roux is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. When used in Italian food, roux is traditionally equal parts of butter and flour. By contrast, Hungarian cuisine uses lard (in its rendered form) or - more recently - vegetable oil instead of butter for the preparation of roux (which is called rántás in Hungarian). (source:wikipedia)


Ingredients:
550 g cauliflower florets
1 leek (only the white part)
600 ml chicken stock
20 g butter
20 g flour
nutmeg
salt, pepper

Melt butter in a pan and add the sliced leeks and stir to coat them well in butter. Cook for 2-3 minutes, but do not allow it to get brown. Add flour and stir well, leave it on the heat for 2 minutes, then let it cool. Bring the stock to the boil and ladle it into the roux while whisking constantly. Add cauliflower, some salt and cook for 35-40 minutes. Blend it with help of a mixer, season with salt, pepper and nutmeg.