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1
Trim root end and tough, green leaves from leek.
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2
Quarter the leek lengthwise leaving attached at root end, and wash well under running water, pulling leaves apart to remove all grime.
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3
Slice the leek thinly.
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4
Combine leek and butter in soup pot.
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5
Cover and heat slowly over a medium heat, stirring occasionally to keep from sticking.
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6
Cook ten minutes, then add shallot.
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7
Continue cooking, covered, stirring occasionally until leek is very soft, about 10 more minutes.
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8
Increase heat to medium-high and add wine.
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9
Cook, stirring, until wine has reduced by about half.
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10
Add cauliflower and potato, stirring until coated with leek mixture.
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11
Add chicken stock and water, cover and bring to a boil-- about 5 minutes-- and cauliflower should mash with a spoon.
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12
Remove half the soup to a blender.
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13
Add half of mustard and sour cream, pulse to grind, then increase to puree.
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14
Remove to clean saucepan and repeat process in blender with remaining cauliflower mixture, mustard and sour cream.
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15
Bring back to simmer-- do not allow to boil or sour cream will curdle-- and season to taste with salt and additional mustard.
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16
Ladle into bowls and grate fresh nutmeg over top.
