Cauliflower vichyssoise

Cauliflower vichyssoise

By
From
French Lessons
Serves
4
Makes
2 litres
Prep
15 mins
Cooking time
30 mins
Photographer
Steve Brown

Based on a classic vichyssoise, this version uses cauliflower and is incredibly light. It is traditionally served chilled, but is also good served warm or hot.

Ingredients

Quantity Ingredient
60ml vegetable oil
1 onion, finely sliced
1 leek, finely sliced, white part only
2 garlic cloves, finely sliced
1/2 cauliflower, broken into small florets
3 sprigs thyme
salt
2 litres White chicken stock
few drops lemon juice
pepper

Method

  1. Heat the oil in a heavy-based saucepan. Add the vegetables and thyme and season well. Sweat over a low heat until onion is soft and translucent, about 10 minutes.
  2. Add the stock to the pan and bring to the boil. Season again then lower the heat and simmer gently for 20 minutes. Ladle into a blender in batches and whiz to a very smooth purée. Push the soup through a fine sieve, taste and adjust the seasoning to your liking. Chill and serve cold.
  3. The vichyssoise will keep in a sealed container in the refrigerator for 2 days, but is not suitable for freezing.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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