Remove the green leaves from the cauliflower and chop into small pieces. Roughly chop the celery, onions and leeks. Wash everything
under cold water.
In a large saucepan over low heat, melt the ¼ lb. of butter, add the celery, onions and leeks. Sauté until tender, 5-7 minutes, being
careful not to brown the vegetables. Add the cauliflower and the chicken broth. Cook until the cauliflower is tender, about 20
When the Cauliflower is tender, add the heavy cream. Bring to just under a boil and immediately remove from the heat. Puree in batches
in a blender or food processor. Season with salt and pepper.
Finish each bowl with a few drops of truffle oil and a sprinkling of chives.
A seared sea scallop placed in the center of each bowl makes for a stylish presentation.