📍 Where this dish comes from: Marseille · Old Port (Vieux-Port)
Discover the history of this region →
Discover the history of this region →
This elegant chilled soup — traditionally made with leeks, potatoes, cream, and chilled to silky perfection — is brilliantly reimagined with cauliflower standing in for the potato, achieving the same ivory smoothness and luxurious creaminess. Served cold with a swirl of cream and snipped chives, it is the epitome of French summer refinement.
What You’ll Need
Servings: 4 servings
Calories: 290kcal
Ingredients
- 3 medium leeks white and light green parts only, cleaned and sliced
- 1 small head cauliflower florets only
- 2 tbsp unsalted butter
- 1 shallot finely sliced
- 750 ml chicken stock (good quality)
- 200 ml heavy cream
- 100 ml crème fraîche
- Salt and white pepper
- To serve: 4 tbsp crème fraîche, fresh chives, chive blossoms
Instructions
- Melt butter in a heavy pot over medium heat. Add leeks and shallot with a pinch of salt. Cook gently 15 minutes until very soft — do not brown.
- Add cauliflower florets and chicken stock. Bring to boil, reduce heat and simmer 20 minutes until cauliflower is completely tender.
- Remove from heat. Add heavy cream. Blend in batches until completely smooth.
- Pass through a fine-mesh sieve pressing well. Stir in crème fraîche. Season generously with salt and white pepper.
- Cool to room temperature, then refrigerate until very cold (at least 4 hours or overnight).
- Taste again when cold and adjust seasoning — cold dulls salt.
- Serve in chilled bowls with a swirl of crème fraîche and a generous scatter of fresh chives.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 6g | Fat: 24g | Fiber: 3g
Tried this recipe?Let us know how it was!
Health Benefits
- Leeks belong to the allium family and contain prebiotic inulin fibers that feed gut bacteria.
- Cauliflower provides sulforaphane, a compound studied for its role in the body’s antioxidant pathways.
- Heavy cream and crème fraîche provide fat-soluble vitamins and a satisfying, energy-dense base for a cold soup.