Diana Sturgis' Curried Cauliflower & Leek Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 (10 ounce) cans low sodium chicken broth
• 3 large leeks, and tender green only, thinly sliced
• 2 teaspoons olive oil
• 1 medium baking potato, peeled and coarsely chopped (1/2 pound)
• 1/2-1 teaspoon curry powder
• 6 cups packed cauliflower florets, from a 2-pound head
• 2 1/2 cups water
• 2 bay leaves
• 2 teaspoons sea salt
• 3/4 teaspoon fresh ground black pepper
• 1/2 cup nonfat plain yogurt (optional)

Recipe

• 1 freeze the chicken broth until the fat congeals on the surface, about 20 minutes. discard the fat.
• 2 in a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. add the potato and curry powder and cook and stir for 3 minutes.
• 3 add the cauliflower, defatted broth, water and bay leaves. bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
• 4 discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. boil until reduced to about 3 tablespoons.
• 5 working in batches, puree the vegetables and the remaining cooking liquid in a blender. add the reduced cooking liquid to the soup in the blender. season with sea salt and pepper.
• 6 to serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.