Toomay125: Cauliflower Vichyssoise

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Cauliflower Vichyssoise

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 6 Preparation Time :0:00

Categories : vegetarian soups

 

Amount Measure Ingredient -- Preparation Method

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4 medium leeks

2 tablespoons unsalted butter

2 tablespoons sherry

3 cups hot water

1 large low-sodium vegetable broth cube

1 tablespoon dried tarragon

several grinds pepper

1 medium cauliflower

1 cup lowfat milk

1 can evaporated milk -- (12 ounces )

 

Cold summer soups fill that desire for something rich and creamy. This

one has the look of a traditional potato vichyssoise, but is much

lighter in body.

 

Serves 6.

 

Carefully wash the leeks to remove any dirt that is lodged between

layers. Chop them finely, including some of the green part. Melt the

butter in a stockpot and add the sherry and leeks. Saute over low for 5

minutes. Add the water, vegetable broth cube, tarragon, and pepper.

Bring to a boil, then stir in the cauliflower. Lower heat and simmer,

covered, for 15 to 20 minutes until the cauliflower is tender. Puree the

soup, return it to the pan, and stir in the lowfat milk and evaporated

milk. Heat just to a simmer, then remove from the heat and cool

slightly. Cover and refrigerate until serving time.

 

Recommended companion dishes:

Lemon Olive Salad (page 60) and rye crackers with Monterey Jack cheese.

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 131 Calories; 6g Fat (42%

calories from fat); 3g Protein; 16g Carbohydrate; 18mg Cholesterol; 51mg

Sodium

Food Exchanges: 2 Vegetable; 1 Fat

 

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