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Cauliflower-Leek Potage

Yield 8 servings (serving size: 3/4 cup)
A touch of browned butter adds a nutty flavor to this simple soup. Purée in a blender for the smoothest, creamiest results. Make the soup up to a day ahead, and store in the refrigerator. Reheat over medium-low heat, stirring frequently.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 7 cups cauliflower florets (about 2 1/2 pounds)
  • 1 1/2 tablespoons butter, divided
  • Cooking spray
  • 3 cups thinly sliced leek (about 2 large)
  • 1/4 teaspoon sea salt
  • 2 (14-ounce) cans vegetable broth, divided
  • 1/8 teaspoon white pepper
  • Dash of ground nutmeg
  • 4 teaspoons minced fresh chives

Nutrition Information

  • calories 83
  • caloriesfromfat 33 %
  • fat 3 g
  • satfat 1.4 g
  • monofat 0.6 g
  • polyfat 0.3 g
  • protein 4.2 g
  • carbohydrate 13.4 g
  • fiber 4.2 g
  • cholesterol 6 mg
  • iron 1.3 mg
  • sodium 565 mg
  • calcium 52 mg

How to Make It

  1. Bring 4 quarts water to a boil in a Dutch oven, and stir in juice. Add cauliflower, reduce heat, and simmer 15 minutes or until tender. Drain.

  2. Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek and salt; cover and cook 5 minutes, stirring occasionally. Reduce heat to medium-low; cook 5 minutes or until tender (do not brown), stirring occasionally. Combine leek and cauliflower.

  3. Place half of cauliflower mixture and 1 cup broth in a blender; process until smooth. Pour puréed mixture into a large bowl. Repeat procedure with remaining cauliflower mixture and 1 cup broth.

  4. Melt 1 tablespoon butter over medium heat in Dutch oven. Cook 3 minutes or until lightly browned, stirring occasionally. Add cauliflower puree and remaining broth. Simmer 5 minutes. Stir in pepper and nutmeg. Sprinkle each serving with 1/2 teaspoon chives.