VICHYSSOISE WITH CAULIFLOWER AND BUTTERMILK

Vichyssoise With Cauliflower and Buttermilk image

Provided by Chef mariajane

Time 35m

Yield 7 cups, 6 serving(s)

Number Of Ingredients 9

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

Steps:

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, 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.