Diana Sturgis' Curried Cauliflower & Leek Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We've eaten this hot and cold and like it both ways. It really is a creamy soup; however, the potatoes add the creaminess, not cream. So you can feel pretty virtuous eating this. You may substitute broccoli or broccoflower the the cauliflower for variety. Ingredients:
2 (10 ounce) cans low sodium chicken broth |
3 large leeks, white and tender green only, thinly sliced |
2 teaspoons olive oil |
1 medium baking potato, peeled and coarsely chopped (1/2 pound) |
1/2-1 teaspoon curry powder |
6 cups packed cauliflower florets, from a 2-pound head |
2 1/2 cups water |
2 bay leaves |
2 teaspoons sea salt |
3/4 teaspoon fresh ground black pepper |
1/2 cup nonfat plain yogurt (optional) |
Directions:
1. Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
2. In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
3. Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
4. Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
5. Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
6. To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.
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