1 large leek, white part only, washed and very thinly sliced (1 cup)
1 small baking potato, peeled and chopped (1 cup)
3 small inner stalks of celery, thinly sliced (1 cup)
½ teaspoon freshly grated nutmeg
3-4 tablespoons fresh lemon juice
Chopped pistachios or chervil or snipped fresh chives for garnish (optional)
Break cauliflower into large pieces. Cut off stems and chop them small. Cut the fleece (floret portion) into thick slices. In a large heavy pot, combine the cauliflower with milk, broth, leeks, potatoes, celery, salt, and nutmeg. Bring to a simmer and cook, partly covered, until tender, about 20 minutes. Uncover and cool until lukewarm, about 30 minutes. Transfer solids to a blender or food processor, in batches if necessary. An immersion blender can also be used. Puree until smooth, adding the cooking liquid gradually. Add lemon juice to taste. Transfer the soup to a saucepan and gently warm over low heat. Ladle into heated bowl and garnish, if desired. Source: “Eating Well, Now That’s Italian!” September/October 1996.
If you are anxious to get outside and enjoy firing up the grill, try this savory way to grill vegetables, which you and your family will especially enjoy. The recipe includes several of the immune-boosting foods. Feel free to toss in some garlic cloves to add an extra immune boost.