Sprinkle with crystallized ginger or sliced scallions.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.

　　

Step 2

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.

　　

Step 3

3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.

　　

Step 4

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.

　　

Step 5

5. Purée 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.

　　

Nutrition Per Serving

Per serving: 150 calories

　　10g fat

　　20mg cholesterol

　　12g carbohydrates

　　4g protein

　　#### Nutritional analysis provided by Other