1 tablespoon olive oil (I used butter because it cooks better at higher temps)
2 medium fresh leeks, ends trimmed
1 teaspoon kosher salt
8 ounces cauliflower florets
6 cups cooked white beans
1 1/2 cups vegetable broth or chicken broth
3 tablespoons finely sliced fresh chives
Heat oil in a large frying pan over medium-high heat. Meanwhile, halve leeks lengthwise then cut crosswise into thin, 1/4-inch half moon shapes. When oil shimmers, add leeks, season with kosher salt and freshly ground black pepper, and cook until softened, about 5 minutes. Add 2 tablespoons of water to the pan and using a spatula scrape up the golden bits. Cook for another 1 to 2 minutes and set aside.
Meanwhile, place an inch of water in a medium saucepan and bring to a simmer over medium-high heat. Place cauliflower in a steam basket and nest in pot. Cover and steam until fork tender, about 5 minutes. Remove and set aside to cool slightly. Combine leeks, cauliflower, and beans in a food processor and puree until smooth. Add broth and chives and puree until smooth, scraping down sides as needed. Serve warm or room temperature.
(recipe from www.aidamollenkamp.com)