Vichyssoise With Cauliflower And Buttermilk
- 1/4 cup unsalted butter
- 5 leeks, white and pale parts only, thinly sliced and well rinsed (about 3 cups)
- 1 white potato, peeled and cut into 1-inch pieces
- fresh ground white pepper
- 1 large pinch nutmeg
- 1 small head cauliflower, cut into florets (about 4 cups)
- coarse salt
- 3 1/2 cups chicken stock (homemade or store bought, low-sodium)
- 1 cup low-fat buttermilk
- Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring ocasionally, for 5 minutes. Add potato, 1/8 teaspoons pepper and the nutmeg, and cook, stirring, 1 minute. Stir in cauliflower, 1/4 teaspoons salt, and 3 cups stock. Simmer, partially covered until cauliflower has softened, 12-25 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 mixture in blender, filling no more than halfway each time. Return to pan. Stir in buttermilk and remaining 1/2 cup stock. Sprinkle with 1/2 teaspoons salt and season with pepper. Serve hot or cold, garnished with cauliflower slices.
unsalted butter, leeks, white potato, fresh ground white pepper, nutmeg, cauliflower, salt, chicken, lowfat buttermilk
Taken from www.food.com/recipe/vichyssoise-with-cauliflower-and-buttermilk-372171 (may not work)