Punched-up Potato & Leek

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS TO­TAL TIME: 30 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOYFREE, NUT-FREE, RICE-FREE, CORN-FREE

1 medium head gar­lic 1 tea­spoon plus 2 ta­ble­spoons

ex­tra-vir­gin olive oil or grape­seed oil 2 large leeks, roughly chopped

(white and pale green parts) 1⁄4 cup diced cel­ery 3⁄4 tea­spoon nat­u­ral salt, plus more

to taste 6 cups peeled and diced yel­low

pota­toes (6 medium) 11⁄2 cups chopped cauliflower

flo­rets 8 cups veg­etable broth 1 tea­spoon mild yel­low curry pow­der 1⁄2 cup raw un­salted cashews 1 ta­ble­spoon fresh lemon juice,

plus more to serve 1 cup firmly packed baby spinach

cut into rib­bons So Good! Sour Cream (see page 55),

to gar­nish 2 ta­ble­spoons finely chopped chives JAN­UARY - FE­BRU­ARY 2017 Op­tional boosters: 1⁄4 tea­spoon ground turmeric Ex­tra-vir­gin olive oil 1⁄2 cup roughly chopped raw un­salted

cashews

1. Pre­heat the oven to 350° de­grees.

2. Re­move the pa­pery outer lay­ers from the head of gar­lic, leav­ing it whole, with all cloves con­nected. Trim 1⁄4 inch off the top of the head to ex­pose the cloves. Driz­zle with 1 tea­spoon olive oil. Wrap the head in parch­ment pa­per, then in alu­minum foil (to al­low the gar­lic to steam and not burn, and to re­duce alu­minum trans­fer), and roast for 40 to 60 min­utes, un­til ten­der. Al­low to cool, then squeeze the gar­lic pulp out of the skins and set aside. You should have 2 to 3 ta­ble­spoons roasted gar­lic.

3. Rinse the diced pota­toes to wash off some of the starch.

4. In a large saucepan, heat the re­main­ing 2 ta­ble­spoons olive oil over medium heat and sauté the leeks and cel­ery with 1⁄4 tea­spoon salt for about 5 min­utes, un­til soft and translu­cent. Add the pota­toes, the cauliflower, roasted gar­lic pulp, and 7 cups of the veg­etable broth. In­crease the heat to high and bring just to a boil. Re­duce the heat to medium-low and sim­mer for 10 to 15 min­utes, un­til the potato and cauliflower are just ten­der. Im­me­di­ately re­move the saucepan from the heat (to re­duce the starch build-up) and al­low the soup to cool slightly; stir in the curry pow­der, the turmeric boosters, and cashews, and al­low to cool for a few more min­utes.

5. Work­ing in batches, pour the soup into your blender with the re­main­ing veg­etable broth and puree on high for 30 to 60 sec­onds, un­til smooth and creamy. (For con­ven­tional blenders, re­move the small cen­ter lid cap and cover the open­ing with a kitchen towel so steam can es­cape while you blend.) Re­turn the soup to the saucepan and warm it over low heat. Stir in the lemon juice and the re­main­ing 1⁄2 tea­spoon salt, then tweak the lemon juice and salt to taste. Stir in the spinach for 30 sec­onds just to wilt it.

6. La­dle the soup into bowls and swirl 1 tea­spoon of sour cream through each serv­ing. Gar­nish each bowl with 1⁄4 tea­spoon olive oil booster, a sprin­kle of the cashew booster, and 1⁄4 tea­spoon chives. Pass ad­di­tional sour cream, lemon juice, and olive oil along with the re­main­ing chives at the table.

7. Roasted gar­lic and a touch of curry pull the clas­sic potato-and-leek combo up to a new level. Re­sist the urge to over­com­mit to curry, be­cause this soup sings when it’s sub­tle. (The turmeric boost will up color, fla­vor, and anti-in­flam­ma­tory ammo.) Lemon juice bright­ens the blend, a dol­lop of sour cream adds a beau­ti­ful tang and creami­ness, and chives chime in with bite. De­pend­ing on the char­ac­ter of your pota­toes, stir in more sour cream, and for a richer tex­ture go with that driz­zle of olive oil. For crunch, top with the crushed cashews.

REPRINTED WITH PER­MIS­SION FROM THE PER­FECT BLEND, COPY­RIGHT 2016 TESS MAS­TERS. PUB­LISHED BY TEN SPEED PRESS, AN IM­PRINT OF PEN­GUIN RAN­DOM HOUSE LLC. PHO­TOG­RA­PHY COPY­RIGHT 2016 BY AN­SON SMART

NU­TRI­TION PER SERV­ING: CALO­RIES: 208, FAT: 8G, SAT­U­RATED FAT 1G, CHOLES­TEROL: 50MG, SODIUM: 281MG, CAR­BO­HY­DRATES: 30G, FIBER: 4G, SU­GARS: 3G, PRO­TEIN: 5G

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