|2 tablespoons||fresh lemon juice|
|7 cups (about 2 1/2 lbs)||cauliflower florets|
|1 1/2 tablespoons||butter, divided|
|3 cups (about 2 large)||thinly sliced leek|
|1/4 teaspoon||sea salt|
|2 (14-ounce) cans||vegetable broth, divided|
|1/8 teaspoon||white pepper|
|4 teaspoons||minced fresh chives|
|a dash of ground nutmeg|
Bring 4 quarts (16 cups) water to a boil in a Dutch oven, and stir in juice. Add cauliflower, reduce heat, and simmer 15 minutes or until tender. Drain.
Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium heat. Add leek and salt; cover and cook 5 minutes, stirring occasionally. Reduce heat to medium-low; cook 5 minutes or until tender (do not brown), stirring occasionally. Combine leek and cauliflower.
Place half of cauliflower mixture and 1 cup broth in a blender; process until smooth. Pour puréed mixture into a large bowl. Repeat procedure with remaining cauliflower mixture and 1 cup broth.
Melt 1 tablespoon butter over medium heat in Dutch oven. Cook 3 minutes or until lightly browned, stirring occasionally. Add cauliflower puree and remaining broth. Simmer 5 minutes. Stir in pepper and nutmeg. Sprinkle each serving with 1/2 teaspoon chives.
Recipe serves 8.
Nutrition Information for a 3/4 cup serving: Calories 83; Fat 3 grams; Protein 4.2 grams; Carbohydrate 13.4 grams; Cholesterol 6 mg; Calcium 52 mg; Sodium 565 mg; Fiber 4.2 grams; Iron 1.3 mg