CAULIFLOWER VICHYSSOISE WITH EDIBLE FLOWERS
recipes by Rozanne Gold
A delicious bouquet!
This beautiful soup looks so rich and creamy, yet its base is made from cauliflower. It is a riff on the more familiar vichyssoise which is made from potatoes and leeks. Use nasturtium flowers as a colorful, peppery garnish. You can also add swirls of beet or basil puree to make it pretty as a picture.
Break the cauliflower into small pieces and put in a 4-quart pot. Add 5 cups water (water will not cover the cauliflower) and 2 teaspoons salt. Chop the white parts of the leeks to get 1-1/2 cups. Wash well; add to the pot. Bring to a rapid boil; reduce the heat to medium.
Cover and cook until the vegetables are very soft, about 25 minutes. Let cool for 5 minutes.
In 2 batches, puree in a food processor until very smooth, slowly adding ½ cup cream to each batch. Transfer to a bowl; add salt and pepper. Cover, refrigerate until very cold. Add water or additional cream if too thick. Garnish as desired.
SERVES 6 to 8
© Rozanne Gold
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