Skip to main content

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.

Servings: 4 to 6

Ready time: 3 hours including chilling time

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


¼ cup smoked salmon, chopped

2 tablespoons chives, chopped


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.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

Please note that our commenting partner Civil Comments is closing down. As such we will be implementing a new commenting partner in the coming weeks. As of December 20th, 2017 we will be shutting down commenting on all article pages across our site while we do the maintenance and updates. We understand that commenting is important to our audience and hope to have a technical solution in place January 2018.

Discussion loading… ✨