Roasted Cauliflower Vichyssoise

Cauliflower and caviar have a real affinity. Roasting cauliflower heightens its taste, giving more flavour to this rich, yummy soup. If desired, you can substitute chopped chives for the caviar.

Serves 4 to 6.

Soup:

  • 1 litre medium (3-5cm pieces) cauliflower florets
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  • 4 or 5 sprigs of thyme
  • 1 tablespoon butter
  • 2 cups chopped leeks, white and light green part only
  • 1 litre chicken stock
  • 60 ml whipping cream
  • 1 teaspoon lemon juice

Garnish:

  • Caviar or chopped chives
  1. Preheat oven to 450F/225C.
  2. Toss cauliflower with olive oil, salt, pepper and thyme and lay on cookie sheet.
  3. Bake for 15 to 20 minutes or until golden, turning once during baking.
  4. Discard thyme and reserve.
  5. Heat butter in pot over medium heat.
  6. Add leeks and sauté until limp, about 3 minutes.
  7. Add stock, bring to boil and simmer for 5 minutes.
  8. Add cauliflower and simmer for 10 minutes longer or until the florets are soft.
  9. Purée soup with a food processor or blender until very smooth.
  10. Add cream and reseason with salt and pepper.
  11. Add lemon juice.
  12. Chill.
  13.  Top with caviar or chives before serving.
This entry was posted in Creamed soups - not sour / Zupy przecierane, kremowe and tagged . Bookmark the permalink.

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