Cauliflower vichyssoise
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Leek; chopped |
| 2 | Cloves garlic; chopped | |
| 4 | larges | Red or yellow potatoes; chopped |
| 1 | Head cauliflower; trimmed and chopped | |
| 1 | quart | Plus 3 cups vegetable stock |
| 1 | large | Tomato; seeded and chopped |
| 2 | bunches | Scallions; minced |
| 2 | tablespoons | Marjoram leaves; chopped |
| 2 | tablespoons | Fresh chives; chopped, as garnish |
Directions
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.
Posted to recipelu-digest by molony <molony@...> on Feb 06, 1998