Cauliflower Vichyssoise
Silky blended soup of cauliflower, leeks, and potatoes with marjoram; finish with chives.
Ingredients
- ¼ cup olive oil
- 2 leeks, chopped
- 4 cloves garlic, minced
- 8 large potatoes, peeled and diced
- 2 heads cauliflower, small pieces
- 3 ½ quarts vegetable stock
- 2 large tomatoes, seeded and chopped
- 4 bunches scallions, minced
- ¼ cup fresh marjoram leaves, chopped
- ¼ cup fresh chives, chopped (garnish)
Instructions
- Sauté leeks and garlic in oil 3 min. Add potatoes, cauliflower, and stock; simmer 10 min.
- Add tomatoes, scallions, and marjoram; cook 5 min.
- Cool slightly; purée smooth. Reheat and garnish with chives.
