Cauliflower vichyssoise

Yield: 1 Servings

Measure Ingredient
2 tablespoons Olive oil
1 large Leek; chopped
2 \N Cloves garlic; chopped
4 larges Red or yellow potatoes; chopped
1 \N 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

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

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