Leviton's Cauliflower Vichyssoise

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2 tablespoons unsalted butter

2 large leeks, white and tender green parts, thinly sliced

One 2-pound cauliflower, cut into large florets

6 cups water

1/3 cup crème fraîche

Salt and freshly ground white pepper

2 tablespoons finely diced peeled cucumber

2 tablespoons minced chives

1 tablespoon minced shallot

1 tablespoon rice vinegar

1 tablespoon extra-virgin olive oil

4 Wellfleet oysters, shucked, liquor reserved

Osetra caviar (optional)

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