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Cream of Cauliflower Soup

  • 8servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D
MineralsNatrium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 leeks, including

  2. 2 inches of green, roots trimmed

  3. 2 tablespoons olive oil

  4. 2 tablespoons unsalted butter

  5. 1 celery rib, with extra leaves, coarsely chopped

  6. 2 tablespoons finely minced garlic

  7. 2 teaspoons curry powder

  8. 2 teaspoons ground ginger

  9. 6 cups chicken or vegetable broth (more if necessary)

  10. Juice of half a lemon

  11. 1 head cauliflower, cored and broken into florets

  12. 1 cup half-and-half

  13. Salt and freshly ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.

  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. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.

  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. 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.

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