recipes:soups_and_stews:leviton_s_cauliflower_vichysoisse
Table of Contents
Leviton's Cauliflower Vichyssoise
Impress your guests when you serve this perfectly concocted cauliflower soup.
By Michael Leviton – Food and Wine July 2000
Ingredients
- 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
Directions
- Melt the butter in a large saucepan. Add the leeks and cook over low heat until tender, about 8 minutes.
- Add the cauliflower and water and bring to a boil.
- 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.
- Puree the soup in a blender in batches until very smooth. Season with salt and pepper.
- Chill thoroughly.
- Just before serving, combine the cucumber, chives, shallot, vinegar and olive oil in a small bowl. Ladle the cold soup into 4 shallow bowls
Notes:
recipes/soups_and_stews/leviton_s_cauliflower_vichysoisse.txt · Last modified: 2022/05/20 07:37 by admin