Diana Sturgis' Curried Cauliflower & Leek Soup - cooking recipe

Ingredients

2 (10 ounce) cans low sodium chicken broth
3 large leeks, white and tender green only, thinly sliced
2 teaspoons olive oil
1 medium baking potato, peeled and coarsely chopped (1/2 pound)
1/2 - 1 teaspoon curry powder
6 cups packed cauliflower florets, from a 2-pound head
2 1/2 cups water
2 bay leaves
2 teaspoons sea salt
3/4 teaspoon fresh ground black pepper
1/2 cup nonfat plain yogurt (optional)

Preparation

Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.