Go to the Globe and Mail homepage

Jump to main navigationJump to main content

AdChoices

Cauliflower vichyssoise Add to ...

This pure white cold soup is rich but not calorie-laden. It would look beautiful topped with caviar. To keep it affordable, I have used smoked salmon instead.

Follow us on Twitter: @GlobeFoodWine

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Ready time: 3 hours including chilling time
  • Servings: 4 to 6

The Soup

1 tablespoon butter

2 cups chopped leeks, white and light green part only

4 cups chicken stock

4 cups cauliflower florets, cut into 1-inch pieces

¼ cup whipping cream

Salt and freshly ground pepper

1 teaspoon lemon juice

Garnish

¼ cup smoked salmon, chopped

2 tablespoons chives, chopped

Method

Heat butter in a pot over medium heat. Add leeks and sauté until limp, about 3 minutes. Add stock and bring to boil. Add cauliflower and simmer for 10 minutes or until the florets are soft.

Purée soup with a food processor or blender until very smooth (if the soup is too thick, add a little extra stock). Add cream and season with salt and pepper to taste. Add lemon juice. Chill.

Top with smoked salmon and chives before serving.

Next story

loading

Trending

loading

Most popular videos »

More from The Globe and Mail

Most popular