Vichyssoise
Source The Low Carb Cookbook
March 03, 2005
Serves 6
Per Serving
Protein: .5 g
Fat: 17.6 g
Carbohydrate: 3.6 g
Ingredients
2 tablespoons olive oil
1 medium onion, chopped, about 1 cup
4 cups chicken broth
½ large head cauliflower
½ cup heavy cream
1 cup half-and-half
White pepper
Snipped chives
Snipped dill
Instructions
Heat the oil in a large soup pot and add the chopped onion. Cook, stirring from time to time, until the onion is soft, about 5 minutes. Add the chicken broth and bring to a simmer.
Meanwhile, chop the cauliflower into small pieces – the food processor is fine for this – about the size of croutons. Add the cauliflower to the broth, cover, and cook until tender, from 5 to 10 minutes.
Puree the soup in the blender in 2 batches. Let cool for ½ hour, then add the cream and half-and-half, whisking in. Add white pepper to taste.
Chill for at least 2 hours, blend again before serving, and add a grind of white pepper and scatter of herbs to each bowl.
