Katherine's Market Recipe: Cauliflower 'Vichyssoise'
This is one of my favorite soups and is adapted from "The French Culinary Institute's Salute to Healthy Cooking," an inspirational cookbook for me. A "Vichyssoise," is normally cold, but I recommend you serve this hot. A traditional vichyssoise is made with cream, potatoes and leeks, but I think you'll love this version even more - made with the more flavorful cauliflower, a little potato lending texture, and milk making it lusciously smooth.
Today is the 10th "Katherine's Market Recipe," in The Georgetown Dish, all of which are designed to be delicious, easy, quick, family-friendly, nutritious (heart-healthy & diabetes-friendly), and to highlight produce found at our local Farmers Markets this week. At your Farmers Market, you'll find produce picked at peak ripeness, which means maximum flavor, texture and nutrition. You're also helping save the environment when you buy at your Farmers Market. Here's how...
For my "Cauliflower Vichyssoise," I recommend you buy the cauliflower, leeks, and potato at Georgetown's Rose Park Farmers Market (there are only two market days left!) on Wednesday, the Glover Park - Burleith Farmers Market on Saturday, or Dupont Circle's Fresh Farm Market (open year-round) on Sunday.
Cauliflower "Vichyssoise"By Katherine Tallmadge, M.A., R.D.Author, “Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations” (LifeLine Press, 2011)www.KatherineTallmadge.com
Cauliflower is in the species of foods called “brassica.” The brassica family of foods has extremely high nutritional values and contain high levels of antioxidants and nutrients such as vitamin C, selenium, calcium, potassium, folic acid and choline - important for the brain, as well as soluble fiber, which reduces cholesterol and helps level blood sugar. Brassica, a huge category of foods including broccoli, cabbages, mustard seeds and greens, also contain potent anti-cancer compounds which help detoxify carcinogens in the liver before they continue to circulate in your bloodstream. These compounds also aid your immune response with anti-viral and anti-bacterial properties.
4 to 8 Servings
1 Tbsp Canola Oil2 Leeks1 Head Cauliflower1 Medium Potato6 Cups Chicken Stock (or vegetable stock), fat removed1 Cup 1% MilkSalt and Freshly Ground Pepper8 leaves Fresh Parsley, Chopped
Slice the white part of the leeks, cut the cauliflower into florets and set aside. Heat canola oil in an iron skillet over medium heat. Add sliced leeks, stirring frequently for about ten minutes until soft. Stir in the stock, cauliflower and potato. Reduce the heat, cover and simmer for about twenty minutes or until vegetables are soft. When mixture has cooled a bit, puree with the The Cuisinart Smart Stick... No mess, no fuss! (or blender or food processor), add the milk. Serve hot in the cool weather, cold in the hot weather. Add salt and freshly ground pepper to taste. Garnish with chopped parsley.
700 calories in the entire pot of soup