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
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