creamy cauliflower soup with beet chips

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2 leeks, including 2 inches of green, roots trimmed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 celery rib, with extra leaves, coarsely chopped
2 tablespoons finely minced garlic
2 teaspoons curry powder
2 teaspoons ground ginger
6 cups chicken or vegetable broth (more if necessary)
Juice of half a lemon
1 head cauliflower, cored and broken into florets
1 cup half-and-half
Salt and freshly ground black pepper, to taste
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1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.

2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.

3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.

4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.

5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

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crispy beet chips

  Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.peel the beets, then slice as thin as possible, trying to get all the slices about the same size so that they will cook evenly. Lay the beet slices on the prepared pan, close together but not overlapping, and spray lightly with the olive oil and drizzle with the salt. Bake 30 to 60 minutes, stirring occasionally, until desired crispness. DO NOT BURN! (dude, burnt beets are nasty).