My hubby brought home a beautiful head of cauliflower from the store yesterday and it was crying to be made into a creamy “potato” soup. So I came up with a low-carb version of Vichissoise, but I served mine warm like a regular potato soup. I’ve never been fond of the classic cold soups, any of them. I like my soup hot. 🙂 This recipe is Induction friendly.
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1 medium head of cauliflower (about 12 oz.)
4 c. chicken broth, low sodium
1½ c. leeks, cleaned and chopped (about 1 whole leek)
2 shallots, chopped fine
½ stick unsalted butter
¼ tsp. each salt and black pepper
1 T. green onion or chives, chopped (optional garnish)
½ c. heavy cream
DIRECTIONS: Cut cauliflower into flowerets and place in large soup pot. Cut root off l leek and then cut the leek lengthwise in half. Wash all “hiding” dirt from between the leaves, as it will really hide there! You don’t want grit in your soup. Slice thin 1½ c. of leek off and add to the soup pot. Add broth, shallots, salt, pepper and butter. Bring to a boil and lower heat to a slow simmer. Cook until leeks and cauliflower are completely done. Add heavy cream (and wine if using wine) and simmer on lowest heat for about 5 more minutes. Using either a stick blender right in the pot (LOVE my stick blender), or doing in small batches in your processor or regular blender, puree the soup until smooth. Chill if serving cold, as is traditional for this soup. When ready to serve, dip into 4 bowls and garnish with a bit of chopped green onion or chives. Serve with your favorite, program-acceptable bread and a nice salad.
NUTRITIONAL INFORMATION: Makes 4 servings about 1½ cups in size. Each contains:
15.3 g fat
10.45 g carbs, 4.10 g fiber, 6.35 g NET CARBS
5.93 g protein
796 mg sodium