Tested till perfect Chilly Cauliflower Vichyssoise

Chilly Cauliflower Vichyssoise

Add cauliflower to this French favourite and you still have the creamy cool colour plus a boost of delicate cauliflower flavour.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 tsp 2tspbutter
  • 1 1chopped leekleeks, white part only
  • 1 1minced clove garliccloves of garlic
  • pinch pinchnutmeg
  • 1 1bay leafbay leaves
  • 1-1/2 cup 1-1/2cupchicken stock
  • 4 cups 4cupscauliflower floretcauliflower florets
  • 1 small 1smallpeeled and cubed potatopotatoes
  • 1 cup 1cupmilk
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tspwhite pepper
  • 1/4 cup 1/4cupchopped fresh chivefresh chives
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per serving: about

cal 80 pro 4g total fat 3g carb 10g
All rights reserved. TVA Group Inc. 2015