CREAM OF CAULIFLOWER SOUP
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
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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