Silky Cauliflower Curry Soup with Crispy Shaved Brussels Sprouts - Edible Santa Barbara and Wine Cou

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion (peeled and finely chopped)
• 2 leeks (ends trimmed, cleaned, white and light green parts finely chopped)
• 1 tablespoon curry powder
• 2 heads cauliflower ((2 pounds each), core removed, separated into florets)
• Salt and pepper
• 8 cups vegetable stock
• Olive oil
• 1 pound Brussels sprouts (finely sliced using a mandoline)
• 2 tablespoons chives (finely chopped)
• Zest of 1 lemon
• 1/3 cup crème fraîche