Cauliflower Soup With Almonds

1. 1

   Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.

2. 2

   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.

3. 3

   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.

4. 4

   Puree soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth. Serve soup topped with almonds.

* Per serving · 4 servings · Values may vary.