Cream of Cauliflower Soup

August 16, 2015

Cream of Cauliflower Soup

  • 2 Leeks – including 2 inches of green, roots trimmed
  • 2 T. Olive Oil
  • 2 T. Butter – unsalted
  • 1 Celery Rib – with extra leaves, coarsely chopped
  • 2 T. Garlic – finely minced
  • 2 tsp. Curry Powder
  • 2 tsp. Ginger – ground
  • 6 c. Chicken or Vegetable Broth (more if necessary)
  • 1/2Lemon – juiced (use juice only)
  • 1 head Cauliflower – cored and broken into florets
  • 1 c. Half and Half
  • 1/2 c. Cheddar Cheese – shredded
  • Salt – to taste
  • Black Pepper – freshly ground, to taste

Cut leeks in half lengthwise. Wash to remove dirt. Let dry and thinly slice lengthwise. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened or about 10 minutes. Add the garlic during the last 5 minutes. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables about 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 or about 15 minutes. Cool slightly. Puree in a food processor until very smooth, adding half and half through the feed tube. Add extra broth to achieve desired consistency. Sprinkle in the shredded cheddar cheese and season with salt and pepper.

Serves 8

Submitted by Barbara Nissley, Ephrata

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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