Email to Buny      

Cauliflower: Creamy Cauliflower Soup

Source of Recipe

Eating Well Oct 1996


List of Ingredients

1 head cauliflower -- trimmed-about 2-pounds
3 cups 1% low-fat milk
3 cups vegetable broth
1 large leek -- white part only-washed and very thinly sliced-1 cup
1 small baking potato -- peeled and chopped-1 cup
3 small inner stalks of celery -- thinly sliced-1 cup
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
3 tablespoons fresh lemon juice -- (up to 4)



Recipe

Break cauliflower into large pieces. Cut off stems and chop them small. Cut the fleece into thick slices. In a large heavy pot, combine the cauliflower with milk, broth, leeks, potatoes, celery, salt and nutmeg. Bring to a simmer and cook, partly covered, until tender, about 20 minutes. Uncover and cool until lukewarm, about 30 minutes . Transfer solids to a blender or processor, in batches if necessary. Puree until smooth, adding the cooking liquid gradually. Add lemon juice to taste. Transfer the soup to a saucepan and gently warm over low heat. Ladle into heated bowls and garnish as desired. Serves 6.