Sprinkle with crystallized ginger or sliced scallions.
Cream of Cauliflower Soup
- 2 leeks, including inches of green, roots trimmed
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 celery rib, including inches of green, roots trimmed with extra leaves, coarsely chopped
- 2 Tbsp finely minced garlic
- 2 tsp curry powder
- 2 tsp ground ginger
- 6 cup 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
Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
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.
Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
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.
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.
If you enjoy cauliflower, also try this recipe: Roasted Cauliflower with Kalamata Vinaigrette