Cream of Cauliflower Soup
Tammy Gremillion
ingredients
- 2 leeks, including 2" of green roots
- trimmed
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 celery rib, with extra leaves,
- coarsely chopped
- 2 Tbsp finely minced garlic
- 2 tsp curry powder
- 2 tsp ground ginger
- 6 cups chicken or vegetable broth
- (more if necessary)
- Juice of 1/2 a lemon
- 1 head of cauliflower, cored and broken
- into florets
- 1 cup of half and half
- salt and freshly ground pepper to taste
directions
- 1
1. Cut leeks in half lengthwise, wash
- 2
to remove dirt. Pat dry and thinly
- 3
slice crosswise.
- 4
2. Heat the oil with butter in a heavy
- 5
pot over low heat. Wilt the leeks
- 6
and celery with leaves until
- 7
softened for 10 minutes, add garlic
- 8
during the last 5 minutes.
- 9
3. Stir in the curry powder and ginger
- 10
and cook over very low heat to
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permeate the vegetables, 1 minute.
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4. Add the broth, lemon juice, and
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cauliflower florets raise the heat
- 14
to high and bring to a boil; reduce
- 15
the heat and simmer, partially
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covered, until the cauliflower is
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very tender, 15 minutes.
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Cool slightly.
- 19
5. Puree in a food processor until
- 20
very smooth, adding half and half
- 21
through the feed tube. Add extra
- 22
broth for desired consistency.
- 23
Season with salt and pepper.
Source: Noemy
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