It's snowing out today and this would be a wonderful soup to make to escape all the leftover turkey! LOL!

Moulton's Creamy Cauliflower Soup with Chorizo and Greens

Perfect to chase away winter's chill, this rich and creamy cauliflower soup from chef Sara Moulton is more than comforting. It's also low-fat.

Substantial and satisfying, this soup is luxuriously creamy without actually having any cream. What's the catch? It's thickened by pureed cauliflower and potato, so you're cutting calories but not taste. The sausage, greens, and paprika give it heat, and the cauliflower florets give it crunch. Serve this soup with garlic bread and a nice green salad, and youÂve got a meal in a bowl.

INGREDIENTS

2 tablespoons extra virgin olive oil

10 ounces chorizo or andouille sausage, sliced

1 medium onion, sliced (about 1 cup)

1 medium head cauliflower (about 2 pounds)

1 small Yukon gold potato (about 4 ounces)

4 cups canned chicken broth or chicken stock

1 bunch mustard greens, kale, or spinach, or a mixture, tough stems discarded, rinsed, dried, and thinly sliced

3 tablespoons fresh lemon juice

Kosher salt and freshly milled black pepper

Paprika, preferably smoked, for garnish

PREPARATION

1. Heat oil in large saucepan over high heat until hot. Reduce heat to medium, add chorizo, and cook, stirring occasionally, until pieces are lightly browned on both sides, about 5 minutes. Transfer chorizo with a slotted spoon to plate. Add onion to pan and cook, stirring occasionally, until softened, about 5 minutes.

2. Meanwhile, cut 2 cups small florets from cauliflower and chop rest. Peel and thinly slice potato. When onion has softened, add chicken broth, chopped cauliflower, and potato to saucepan; bring mixture to boil over high heat. Reduce heat to low and simmer about 5 minutes or until cauliflower and potato are very tender. Transfer to blender in 3 or 4 small batches and puree until very smooth.

3. Measure pureed soup and return to saucepan. Add water, if necessary, to make 7 cups. Stir in reserved cauliflower florets and simmer 4 minutes or until almost tender. If using mustard greens or kale, add to soup with florets. When florets are just tender, stir in chorizo and lemon juice; add salt and pepper to taste. If using spinach, stir in with chorizo. Ladle soup into bowls; sprinkle each with some paprika and serve with garlic bread, if desired.