CREAM OF CAULIFLOWER SOUP

Cream of Cauliflower Soup image

Provided by Sheila Lukins

Categories Soup/Stew Milk/Cream Thanksgiving Quick & Easy Dinner Lunch Cauliflower Leek Fall Parade Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

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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

Steps:

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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