Name: Cauliflower Soup with Almonds
Cook time: 20 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 1 medium leek (white and pale green parts only), halved lengthwise, then cut crosswise into 1/2-inch-thick slices (3/4 cup); 1 teaspoon unsalted butter; 1 tablespoon water; 1 (2-lb) head cauliflower, cored and cut into 1-inch pieces (6 cups); 3/4 teaspoon ground coriander; 1 3/4 cups fat-free reduced-sodium chicken broth (14 fl oz); 1 1/4 cups 1% milk; 1 1/4 teaspoons salt; 1/4 teaspoon black pepper; 1 tablespoon sliced almonds

This soup looks thick but doesn't taste at all heavy. In fact, it has an almost billowy texture, but with enough substance to still be satisfying. The addition of just a small amount of toasted almonds adds some crunch to the equation.

Cooks' note:

Soup can be made 2 days ahead and chilled, covered. Almonds can be toasted 2 days ahead and kept separately in an airtight container at room temperature. Reheat soup before serving.

Recipe notes

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