Filed Under: chill, french, soups, Starter, Under 20 Mins, Vegetables

Cauliflower & Celery Root Buttermilk Vichyssoise

Creamy (without the fat!) and refreshing. Delicious hot or cold.

April 8th, 2012

Recipes by LeeAnne Wright
Photography by Rob Kinghorn
Food Styling by Ian Muggridge

Chef's Tip: A mandoline is a great way to prep the vegetables in this recipe. Take a trip to Chinatown to pick one up, keeping an eye out for a Benriner model. It's our favourite.

Vegan-ease: Replace butter with oil and finish with soy or coconut milk.
Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 3 cups thinly sliced leeks (white and pale green parts only)
  • 1-1/2 cups peeled and diced celery root
  • 4 cups cauliflower florets
  • 1 teaspoon cumin
  • 3 cups low-sodium vegetable stock
  • 1 cup buttermilk
Directions
  1. In a large pot over medium heat, sweat leeks in oil and butter until translucent, about 4 minutes. Add celery root, cauliflower, cumin and stock. Increase heat and bring to a boil. Cover and reduce temperature to a simmer. Cook about 10 minutes or until cauliflower and celery root soften.

  2. In a blender, purée soup in batches. Return soup to pot and add buttermilk. If you prefer a thinner consistency, add another cup of stock or water.

  3. Chill 2 hours or more. Season with salt and pepper, and serve.

Nutrients Per Serving

Nutrients per serving: 127 calories, 5 g fat, 4 g protein, 16 g carbs, 3 g fibre. Excellent source of vitamin C and folate.

Cauliflower & Celery Root Buttermilk Vichyssoise

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