Cream of Cauliflower Soup
- 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
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.