no way to compare when less than two revisions

Differences

This shows you the differences between two versions of the page.

@@ Line 1: / Line 1: @@
+====== 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: ====
+Makes 4 bowls.
+https://www.foodandwine.com/recipes/levitons-cauliflower-vichyssoise