Cauliflower Vichyssoise (Soup)

Alfred Portale's 12 Seasons Cookbook

Alfred Portale

Makes 4 servings

4 teaspoons canola oil

2 medium leeks, white parts only, sliced (about 1½ cups)

1 medium onion, diced (about 1 cup)

1 large head cauliflower, cut into fiorets (4 to 5 packed cups)

4 cups White Chicken Stock

Coarse salt and freshly ground white pepper to taste

¼ cup extra-virgin olive oil

1 tablespoon finely minced chives

1. In a large soup pot, heat 1 tablespoon (3 teaspoons) of the oil over medium—high heat. Cook the leeks and onion for 3 to 4 minutes, stirring, until translucent but not browned. Add the cauliflower and stock, and bring to a boil. Reduce the heat and simmer 2 to 3 minutes. Using a slotted spoon, remove 3 of the largest florets and set them aside to cool.
2. When cool, cut the cauliflower florets into lengthwise slices about 1/8 inch thick. You will need 8 to 12 nicely shaped slices to garnish the soup. Return any cauliflower scraps to the soup pot. Set slices aside.
3. Continue to simmer the soup for about 18 minutes, until the cauliflower is tender. Season it with salt and pepper. Transfer the soup to a blender or food processor fitted with the metal blade and purée until smooth. Return the soup to the pot to keep warm.
4. In a small nonstick sauté pan, heat the remaining 1 teaspoon of oil over medium—high heat. Sauté the reserved cauliflower slices for 2 to 3 minutes, or until light browned on both sides. Sprinkle with salt and pepper, and set them aside.
5. If necessary, gently reheat the soup for 1 to 2 minutes. Ladle the soup into bowls and garnish each with several slices of browned cauliflower. Drizzle the surface of the soup with olive oil, sprinkle with chives, and serve.