Cauliflower Soup With Almonds

• 1 medium leek (white and pale green parts only), halved lengthwise, then cut crosswise into 1/2-inch-thick slices (3/4 cup)
• 1 teaspoon unsalted butter
• 1 tablespoon water
• 1 (2-lb) head cauliflower, cored and cut into 1-inch pieces (6 cups)
• 3/4 teaspoon ground coriander
• 1 3/4 cups fat-free reduced-sodium chicken broth (14 fl oz)
• 1 1/4 cups 1% milk
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1 tablespoon sliced almonds

1. Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.
2. Melt butter with water in a 4- to 5-quart heavy saucepan over moderate heat. Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes. Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally. Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
3. While soup is cooking, toast almonds in a dry skillet over moderately low heat, stirring frequently, until fragrant and a shade darker, about 3 minutes.
4. Puree soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth. Serve soup topped with almonds.

only, unsalted butter, water, head cauliflower, ground coriander, chicken broth, milk, salt, black pepper, almonds

Taken from www.epicurious.com/recipes/food/views/cauliflower-soup-with-almonds-232604 (may not work)