Creamy Cauliflower Soup with Almonds

Submitted by christinavt

Makes 12 servings

Adapted from "The Onion Skin," August 2007. butter or olive oil, cauliflower or broccoli, salt, sweet potato or white potato, blanched almonds, chicken broth or vegetable stock, salt and pepper cvt

Ingredients

1/4	cup melted butter or olive oil
6	cups cauliflower or broccoli or other fresh summer vegetable, coarsely chopped
1/2	tsp. salt
1	sweetpotato (11507) or white potato
1 1/2	cups blanched almonds (12062), toasted
5	cups chicken broth or vegetable stock, plus more if needed
1	salt and pepper to taste

Directions

Melt the butter in a large soup pot. Add the cauliflower and salt. Stir, cover, and cook over very low heat until the cauliflower is tender, 30-40 min. Stir occasionally.
While the cauliflower is cooking, boil the sweet potato until tender. Drain and peel when cool enough to handle.
In a blender or food processor, blend the almonds thoroughly with the vegetable stock. Add the cauliflower and sweet potato and puree thoroughly until smooth. Place a large sieve over the soup pot. Strain the mixture through it, stirring and pressing with the back of a spoon. Do not skip this step! Discard the small amount of fibrous material in the sieve.
Heat the soup to serving temperature and thin with more stock if necessary. Season to taste with salt and pepper.