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Categories:Viewed: 55 - Published at: 6 years ago
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
Method
- 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. Puree 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.
