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
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.
Lucy Waverman