CAULIFLOWER SOUP WITH ALMONDS

Cauliflower Soup with Almonds image

Yield Makes 4 servings

Number Of Ingredients 10

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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

Steps:

Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.
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.
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.
Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth. Serve soup topped with almonds.