Chilly Cauliflower Vichyssoise
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 80 |
| pro | 4 g |
| total fat | 3 g |
| carb | 10 g |
Add cauliflower to this French favourite and you still have the creamy cool colour plus a boost of delicate cauliflower flavour.
Ingredients
Preparation
In large heavy saucepan, melt butter over medium heat; cook leek, garlic, nutmeg and bay leaf, stirring occasionally, for 4 minutes or until leek is softened but not colored.
Add chicken stock; bring to boil. Add cauliflower and potato. Reduce heat to medium; cover and simmer for 15 minutes or until vegetables are very tender. Discard bay leaf.
Transfer soup, in batches, to food processor or blender; puree until smooth. Transfer to large bowl. Whisk in milk, salt and pepper.
Refrigerate for about 4 hours or until chilled. (Soup can be refrigerated for up to 12 hours.) Ladle into chilled bowls; sprinkle with chives.
- Keywords : Soup; French; Boil; Make-Ahead; Refrigerate/Chill; Vegetarian; Leeks; Cauliflower; Milk; Potatoes;
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