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21/05/2022

Cauliflower Vichyssoise

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A silky smooth soup that pimps up classic Vichysoisse with the sweetness of cauliflower.  Vichysoisse is traditionally served cold, but I like my version served hot!

Serves:

4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

  • 50g butter
  • 1 leek, finely sliced
  • 500g potatoes, peeled and diced (Dutch Creams or similar)
  • 500g cauliflower, chopped
  • 1 litre chicken stock
  • 1 cup cream
  • sea salt flakes and freshly ground black pepper, to taste
  • fresh thyme or dill, for garnish

Method

Melt butter in a large pot and sauté leek until softened. Add potatoes, cauliflower and stock and bring to the boil. Simmer covered for 20-30 minutes until very tender. Puree with a handheld blender until smooth. Stir in 1/2 cup cream and season with salt. Portion into serving bowls, drizzle with remaining cream and garnish with pepper and thyme.

Tips

To serve this soup cold, simply refrigerate until chilled and stir in a little milk to thin the consistency to your liking before serving.

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