Creamy Cauliflower Soup

Cauliflower gets a bad rap, in my opinion. When absolutely fresh, as it is in the fall, it offers a wonderful crispness and mild taste that melds well with other flavors. This soup takes advantage of this classic autumn vegetable, and has one other terrific trait: it’s delicious either hot or cold. Of course in the fall or winter you’d probably serve it hot, but the cold version is a lot like vichyssoise except with fewer calories.

Ingredients :

8 leeks, trimmed and finely chopped, white part only
2 medium onions, finely chopped (about 1 cup)
1 cauliflower head, finely chopped (about 6 cups)
4 bay leaves
4 cups reduced-sodium chicken broth
2 - 3 cups nonfat milk, heated
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
Chopped fresh chives, for garnish

Instructions :

• Combine the leeks, onions, cauliflower, bay leaves, and chicken broth in a large soup pot and bring to a boil. Reduce the heat and cook, covered, until the cauliflower is tender, about 10 minutes. Remove and discard the bay leaves.
• Add the hot milk, salt, and pepper, and transfer the soup to a blender (careful, it’s hot) and purée until smooth, then return it to the pot. Or use an immersion blender and purée the soup right in the pot.

Serve hot with a sprinkling of chives.