Title: Cauliflower vichyssoise
 Categories: None
      Yield: 1 Servings
 
      2 tb Olive oil
      1 lg Leek; chopped
      2    Cloves garlic; chopped
      4 lg Red or yellow potatoes;
           -chopped
      1    Head cauliflower; trimmed
           -and chopped
      1 qt Plus 3 cups vegetable stock
      1 lg Tomato; seeded and chopped
      2 bn Scallions; minced
      2 tb Marjoram leaves; chopped
      2 tb Fresh chives; chopped, as
           -garnish
 
  Prep: 15 min, Cook: 15 min. Heat oil in a heavy stockpot over medium
  high heat. Saut‚ leeks and garlic 2-3 minutes, or until soft. Add
  potatoes, cauliflower and stock. Bring to a boil. Reduce heat to low
  and simmer 10 minutes, or until vegetables are soft. Add tomato,
  scallions and marjoram. Cook 3 minutes. Remove from heat. Season with
  sea salt and pepper to taste. Transfer to a blender or food processor
  and pur‚e. Garnish with chives and serve hot or cold.