Last updated 6/12/2012 1:12:40 AM. Recipe ID 40716. Report a problem with this recipe.
Title: Cauliflower vichyssoise
Yield: 1 Servings
2 tb Olive oil
1 lg Leek; chopped
2 Cloves garlic; chopped
4 lg Red or yellow potatoes;
1 Head cauliflower; trimmed
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
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.
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