Cauliflower Vichyssoise

Cauliflower Vichyssoise.jpg


  • 1 tablespoon butter
  • 2 cups chopped leeks, white and light green part only
  • 4 cups chicken stock
  • 4 cups cauliflower florets, cut into 1-inch pieces
  • ¼ cup whipping cream
  • Salt and freshly ground pepper
  • 1 teaspoon lemon juice


  • ¼ cup smoked salmon, chopped
  • 2 tablespoons chives, chopped


Heat butter in a pot over medium heat. Add leeks and sauté until limp, about 3 minutes. Add stock and bring to boil. Add cauliflower and simmer for 10 minutes or until the florets are soft.

Purée soup with a food processor or blender until very smooth (if the soup is too thick, add a little extra stock). Add cream and season with salt and pepper to taste. Add lemon juice. Chill.

Top with smoked salmon and chives before serving.