CauliflowerVichyssoise Cebulka
Photo by Andrew Cebulka

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6 servings

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 leeks, washed and chopped (use just the white part)
  • 1 celery rib, chopped
  • 6 cups chicken or vegetable stock
  • 1½ head of cauliflower, cored and broken into florets
  • 1 cup half and half
  • Salt and white pepper to taste
  • White truffle oil for garnish
  1. Heat the oil and butter in a heavy pot over low heat until butter is melted and foaming, about 1 minute. Sauté the leeks and celery for 10 minutes or until leeks are soft.
  2. Add the stock and cauliflower florets and bring to a boil. Reduce heat and simmer until cauliflower is tender, about 15 minutes.
  3. Puree the mixture with an immersion blender, adding the half in half in increments. For an extra creamy soup, strain through a fine sieve or chinois.
  4. Chill until ready to serve and garnish with a ½ teaspoon of white truffle oil and a cheese crisp.

  • from Beth Price, Charleston, SC

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