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====== 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