Vichyssoise with Cauliflower and Buttermilk Recipe | Martha Stewart

By MiMaRee

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 5 leeks, white and pale-green parts only, thinly sliced and rinsed well (about 3 cups)
• 1 white potato (about 4 ounces), peeled and cut into 1-inch pieces
• Freshly ground white pepper
• Large pinch nutmeg
• 1 small head cauliflower, cut into florets (about 4 cups)
• Coarse salt
• 3 1/2 cups homemade or low-sodium store-bought chicken stock
• 1 cup low-fat buttermilk

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Melt butter in a medium saucepan over medium heat.

Add leeks, and cook, stirring occasionally, 5 minutes.

Add potato, 1/8 teaspoon pepper, and the nutmeg, and cook, stirring, 1 minute.

Stir in cauliflower, 1/4 teaspoon salt, and 3 cups stock.

Simmer, partially covered, until cauliflower has softened, 12 to 15 minutes.

Using a slotted spoon, remove 2 florets, and transfer to a cutting board; thinly slice lengthwise. Set aside for garnish.

Working in batches, puree vegetable mixture in a blender, filling no more than halfway each time.

Return to pan. Stir in buttermilk and remaining 1/2 cup stock.

Sprinkle with 1/2 teaspoon salt, and season with pepper.

Serve hot or cold, garnished with cauliflower slices.