Cream of Cauliflower Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sprinkle with crystallized ginger or sliced scallions. Ingredients:
2 leeks, including 2 inches of green, roots trimmed |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1 celery rib, with extra leaves, coarsely chopped |
2 tablespoons finely minced garlic |
2 teaspoons curry powder |
2 teaspoons ground ginger |
6 cups chicken or vegetable broth (more if necessary) |
juice of half a lemon |
1 head cauliflower, cored and broken into florets |
1 cup half-and-half |
salt and freshly ground black pepper, to taste |
Directions:
1. 1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
2. 2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
3. 3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
4. 4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
5. 5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.
6. Per serving: 150 calories, 10g fat, 20mg cholesterol, 12g carbohydrates, 4g protein Nutritional analysis provided by Other
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