Cream of Cauliflower Soup with Crystallized Ginger

Cream of Cauliflower Soup with Crystallized Ginger

The soup has the daring combination of the humble cauliflower and spicy sweet candied ginger.  This recipe receives rave reviews and is requested by everyone who tastes it.

2 leeks, trimmed
1 T olive oil
2 T butter
1 celery rib with leaves, chopped
2 T minced garlic
2 t. curry powder
1 t. ground ginger
6 C or more chicken or vegetable broth
juice of 1/2 lemon
1 head cauliflower, cored and broken into florets
1 C half and half*
salt and pepper to taste
3 T finely chopped crystallized ginger, for garnish

1.  Slice leeks lengthwise and wash well.  Pat dry and thinly slice.
2.  Melt butter and oil, add leeks and celery and cook for 5 minutes.  Add garlic and cook another 5 minutes.
3.  Stir in curry and ground ginger, cook over very low heat for one minute.
4.  Add broth, lemon juice and cauliflower.  Raise the heat to high and bring to a boil.  Reduce heat and simmer, partially covered, until the cauliflower is tender, about 15 minutes.  Cool slightly.
5.  Purr soup in food processor until very smooth.  Add half and half through feed tube and more broth if the soup seems too thick.  Season with salt and pepper.
6.  Serve hot and garnish each portion of soup with a teaspoon of the candied ginger before serving.
*When I made it I substituted fat free milk and the recipe didn't suffer.

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