Cauliflower Soup With Almonds
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
38
Spice
57
Sweetness
40
Sourness
34
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Unsalted Butter1 tbsp
Water3 tsp
Ground Coriander1.25 cups
Milk (1%)1.25 tsps
Salt1 tsp
Black Pepper1 tbsp
Almond (sliced)Directions:
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
3
Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes
4
Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally
5
Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes
6
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
7
Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth
8
Serve soup topped with almonds
9
Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry
10
Melt butter with water in a 4- to 5-quart heavy saucepan over moderate heat
11
Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes
12
Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally
13
Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes
14
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
15
Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth
16
Serve soup topped with almonds