Leviton's Cauliflower Vichyssoise

Name: Leviton's Cauliflower Vichyssoise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams cauliflower, cut into large florets; 2 Tbsps minced chives; 79 milliliters crème fraîche; 2 Tbsps finely diced peeled cucumber; 2 larges leeks, white and tender green parts, thinly sliced; 1 Tbsp extra-virgin olive oil; 4 Wellfleet oysters, shucked, liquor reserved; 1 Tbsp rice vinegar; 4 servings Salt and freshly ground white pepper; 1 Tbsp minced shallot; 2 Tbsps unsalted butter; 1 liters water

Leviton's Cauliflower Vichyssoise might be just the side dish you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 207 calories, 6g of protein, and 14g of fat. This recipe serves 4. If you have cauliflower, wellfleet oysters, crème fraîche, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet. If you like this recipe, take a look at these similar recipes: Vichyssoise with Cauliflower and Buttermilk, Vichyssoise With Cauliflower and Buttermilk, and Vichyssoise.

Instructions

Melt the butter in a large saucepan.

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Butter

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Sauce Pan

Add the leeks and cook over low heat until tender, about 8 minutes.

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Leek

Add the cauliflower and water and bring to a boil. Simmer over low heat until the cauliflower is soft, about 35 minutes.

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Cauliflower

Water

Add the crme frache, bring back to a simmer and remove from the heat.

Puree the soup in a blender in batches until very smooth. Season with salt and pepper and chill thoroughly.

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Salt And Pepper

Soup

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Blender

Just before serving, combine the cucumber, chives, shallot, vinegar and olive oil in a small bowl. Ladle the cold soup into 4 shallow bowls and spoon an oyster and some of its liquor into the center of each. Spoon the cucumber mixture around the oysters, top with a dollop of osetra caviar and serve.

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Olive Oil