Vichyssoise

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.