Cream of Cauliflower Soup

By á-1881

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

Preparation

Step 1

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.