Leviton's Cauliflower Vichyssoise

Impress your guests when you serve this perfectly concocted cauliflower soup.

By Michael Leviton – Food and Wine July 2000

• 2 tablespoons unsalted butter
• 2 large leeks, white and tender green parts, thinly sliced
• One 2-pound cauliflower, cut into large florets
• 6 cups water
• 1/3 cup crème fraîche
• Salt and freshly ground white pepper
• 2 tablespoons finely diced peeled cucumber
• 2 tablespoons minced chives
• 1 tablespoon minced shallot
• 1 tablespoon rice vinegar
• 1 tablespoon extra-virgin olive oil

1. Melt the butter in a large saucepan. Add the leeks and cook over low heat until tender, about 8 minutes.
   1. Add the cauliflower and water and bring to a boil.
   2. Simmer over low heat until the cauliflower is soft, about 35 minutes. Add the crème fraîche, bring back to a simmer and remove from the heat.
2. Puree the soup in a blender in batches until very smooth. Season with salt and pepper.
3. Chill thoroughly.
4. Just before serving, combine the cucumber, chives, shallot, vinegar and olive oil in a small bowl. Ladle the cold soup into 4 shallow bowls

Makes 4 bowls.

https://www.foodandwine.com/recipes/levitons-cauliflower-vichyssoise