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Cauliflower Soup With Almonds
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Submitted by:
Chris |
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This soup looks thick but doesn't taste at all heavy. In fact, it has an almost billowy texture, but with enough substance to still be satisfying. The addition of just a small amount of toasted almonds adds some crunch to the equation. |
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INGREDIENTS:
- 1 medium , Leek
- 1 teaspoon(s) , Unsalted Butter
- 1 tablespoon(s) , Water
- 1 whole , Head Cauliflower
- 3/4 teaspoon(s) , Chicken Broth
- 1 1/4 cup(s) , Milk
- 1 1/4 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Black Pepper
- 1 teaspoon(s) , Almonds
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| Instructions: |
Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.
Melt butter with water in a 4- to 5-quart heavy saucepan over moderate heat. Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes. Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally. Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
While soup is cooking, toast almonds in a dry skillet over moderately low heat, stirring frequently, until fragrant and a shade darker, about 3 minutes.
Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth. Serve soup topped with almonds.
Cooks' note:
Soup can be made 2 days ahead and chilled, covered. Almonds can be toasted 2 days ahead and kept separately in an airtight container at room temperature. Reheat soup before serving. |
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