Chilly Cauliflower Vichyssoise

Author: Canadian Living

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

  • Portion size 6 servings

Ingredients

  • 2 teaspoons butter
  • 1 leek white part only
  • 1 clove garlic
  • pinch nutmeg
  • 1 bay leaf
  • 1 1/2 cup chicken stock
  • 4 cups cauliflower floret
  • 1 small potato
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup chopped fresh chive

Method

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 facts <b>Per serving:</b> about

  • Protein 4 g
  • Calories 80.0
  • Total fat 3 g
  • Total carbohydrate 10 g
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Chilly Cauliflower Vichyssoise