Vichyssoise With Cauliflower and Buttermilk

Submitted by Chef mariajane

"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 -"

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 7 cups
• Serves: 6

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.