Vichyssoise With Cauliflower and Buttermilk |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is from Martha Stewart, and is a very good recipe, and fairly easy to do. The taste is so good, you will want to do it again and again - Ingredients:
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 |
Directions:
1. 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.
2. Working in batches, purée 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.
|
|