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.
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 information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.
Step 2
Melt butter with water in a 4- to 5-quart heavy saucepan over moderate heat. Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes. Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally. Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
Step 3
While soup is cooking, toast almonds in a dry skillet over moderately low heat, stirring frequently, until fragrant and a shade darker, about 3 minutes.
Step 4
Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth. Serve soup topped with almonds.
