Cauliflower Soup with Almonds

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Another terribly lit picture. 
1 medium leek (white and green parts only), halved lengthwise then sliced
1 tbsp butter
1 tbsp water
1 head cauliflower, cored and cut into 1 inch pieces or thereabouts (6 cups)
3/4 tsp ground coriander
1 can chicken stock + 2 cups water
1 1/4 cups milk
1 tsp salt
black pepper to taste
1 tbsp sliced almonds

Wash leeks in bowl of cold water, agitating them, then lift out and dry (they say this because sometimes leeks can hide dirt).

Melt butter with water in pot over moderate heat. Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let it brown), about 5 minutes. Add coriander and cook, stirring, 1 minute, then add broth, milk, salt and pepper (liquid will not cover cauliflower). Bring to simmer, cover, reduce heat and simmer gently until cauliflower is very tender (about 15-20 minutes).

While soup simmers, toast almonds.

Puree soup until very smooth. Serve garnished with toasted almonds. 
- From Gourmet Magazine

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