Cream of Cauliflower Soup
A creamy, aromatic soup featuring tender cauliflower, leeks, and warm spices like curry and ginger. This velvety soup is enriched with half-and-half and brightened with a touch of lemon.
Ingredients
- •2 whole leeks, including 2 inches of green, roots trimmed
- •2 tablespoons olive oil
- •2 tablespoons unsalted butter
- •1 rib 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)
- •½ lemon lemon juice
- •1 head head cauliflower, cored and broken into florets
- •1 cup half-and-half
- •to taste Salt and freshly ground black pepper
- •to taste to taste
Cooking Instructions
- 1.
1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
5 min
- 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.
10 min
- 3.
3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
1 min
- 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.
15 min
- 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.
5 min
