Cream of Cauliflower Soup

Ingredients for Cream of Cauliflower Soup

• 2 leeks, including 2 inches of green, roots trimmed

• 2 cucchiai di olio d'oliva

• 2 cucchiai di burro non salato

• 1 celery rib, with extra leaves, coarsely chopped

• 2 tablespoons finely minced garlic

• 2 teaspoons curry powder

• 2 teaspoons ground ginger

• 1450ml 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

• Sale e pepe nero macinato fresco, a piacere

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.

Avvertenza

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