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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe came with the immersion blender that my mother bought after I encouraged her to get one. What a great introduction to the joys of immersion-blending! Ingredients:
1 tablespoon olive oil |
4 ounces leeks, washed & trimmed, dark green parts removed, sliced |
1 teaspoon curry powder |
1/4 teaspoon turmeric |
1/2 teaspoon kosher salt |
1 head cauliflower (about 1-3/4 lbs) |
3 1/2 ounces red potatoes, peeled and cut into 1/2 inch cubes |
1/2 cup white wine |
3 1/2 cups chicken stock, can substitute vegetable stock |
1 teaspoon lemon juice, can substitute lime juice |
Directions:
1. Place a 4-quart saucepan over medium heat and add olive oil.
2. Add leeks and sweat for about 6-8 minutes until very soft.
3. Add curry powder, turmeric, and salt to leek mixture and cook for about 1-2 minutes.
4. Add cauliflower florets and potato.
5. Stir to coat with spices and cook for another 5 minutes to soften slightly. Add white wine and increase heat to bring to a boil.
6. Reduce the wine until there is a scant amount.
7. Add stock just to cover. Bring to a boil and then reduce heat to medium low. Simmer for about 25 minutes or until the vegetables are very soft.
8. Insert the blender into the saucepan, making sure the protective guard is submerged. Blend, using an up-and-down motion until ingredients are well combined, about 45-50 seconds.
9. Add lemon juice. Taste and adjust seasoning accordingly.
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