Cauliflower Soup with Almonds |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This soup looks thick but doesn't taste at all heavy. In fact, it has an almost billowy texture, but with enough substance to still be satisfying. The addition of just a small amount of toasted almonds adds some crunch to the equation. Ingredients:
1 medium leek (white and pale green parts only), halved lengthwise, then cut crosswise into 1/2-inch-thick slices (3/4 cup) |
1 teaspoon unsalted butter |
1 tablespoon water |
1 (2-lb) head cauliflower, cored and cut into 1-inch pieces (6 cups) |
3/4 teaspoon ground coriander |
1 3/4 cups fat-free reduced-sodium chicken broth (14 fl oz) |
1 1/4 cups 1% milk |
1 1/4 teaspoons salt |
1/4 teaspoon black pepper |
1 tablespoon sliced almonds |
Directions:
1. Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.
2. Melt butter with water in a 4- to 5-quart heavy saucepan over moderate heat. Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes. Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally. Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
3. While soup is cooking, toast almonds in a dry skillet over moderately low heat, stirring frequently, until fragrant and a shade darker, about 3 minutes.
4. Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth. Serve soup topped with almonds.
5. Cooks' note: Soup can be made 2 days ahead and chilled, covered. Almonds can be toasted 2 days ahead and kept separately in an airtight container at room temperature. Reheat soup before serving.
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