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.

• 2-1/2 pounds cauliflower, or 1-3/4 pounds florets
• 2 large leeks
• 1 cup light cream
• Nasturtium flowers or chive flowers, or snipped chives for garnish

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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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