Recipe

Diana Sturgis' Curried Cauliflower & Leek Soup Recipe

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Ingredients

Directions

Step #1 Freeze the chicken broth until the fat congeals on the surface, about 20 mins.
Step #2 Discard the fat.
Step #3 In a large saucepan, cook the leeks in the oil over moderately low heat, until partially wilted, sirring every once in awhile, about 7 mins.
Step #4 Add the potato & curry powder & cook & stir for 3 mins.
Step #5 Add the cauliflower, defatted broth, water & bay leaves.
Step #6 Bring to a boil over high heat.
Step #7 reduce heat, cover & let simmer until the vegetables are very soft, about 30 mins.
Step #8 Discard the bay leaves.
Step #9 reserve 1 c of the cooking liquid; pour this into a small saucepan.
Step #10 Boil until reduced to about 3 tbsps.
Step #11 Working in batches, puree the vegetables & the remaining cooking liquid in a mixer.
Step #12 Add the reduced cooking liquid to the soup in the mixer.
Step #13 Spice up with sea salt & pepper.
Step #14 To serve: ladle into soup bowls and, if desired, top each serving with 1 tbsp of the yogurt which you swirl lightly into the top of the soup.
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