Cauliflower Soup With Almonds Recipe

Name: Cauliflower Soup With Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium leek (white and pale green parts only), halved lengthwise, then cut crosswise into 1/2-inch-thick slices (3/4 cup); 1 teaspoon unsalted butter; 1 tablespoon water; 1 (2-lb) head cauliflower, cored and cut into 1-inch pieces (6 cups); 3/4 teaspoon ground coriander; 1 3/4 cups fat-free reduced-sodium chicken broth (14 fl oz); 1 1/4 cups 1% milk; 1 1/4 teaspoons salt; 1/4 teaspoon black pepper; 1 tablespoon sliced almonds

Servings: persons

1 medium leek (white and pale green parts only), halved lengthwise, then cut crosswise into 1/2-inch-thick slices (3/4 cup)
1 teaspoon unsalted butter
1 tablespoon water
1 (2-lb) head cauliflower, cored and cut into 1-inch pieces (6 cups)
3/4 teaspoon ground coriander
1 3/4 cups fat-free reduced-sodium chicken broth (14 fl oz)
1 1/4 cups 1% milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon sliced almonds

1
Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.
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
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
Puree soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth. Serve soup topped with almonds.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium leek (white and pale green parts only), halved lengthwise, then cut crosswise into 1/2-inch-thick slices (3/4 cup), 1 teaspoon unsalted butter, 1 tablespoon water, 1 (2-lb) head cauliflower, cored and cut into 1-inch pieces (6 cups), and more.

Yes, Cauliflower Soup With Almonds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Soup With Almonds

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