Advertisement
Cauliflower Vichyssoise with Crispy Prosciutto
- Makes
4-6
servings - Difficulty
Easy
Published 2023
Vichyssoise is a thick and flavorful French soup traditionally made with potatoes, leeks, and cream. In our version, we swap out the potatoes for cauliflower and omit the cream in favor of a high-powered blender for a lighter, more modern twist on the classic. Eat this soup warm or at room temperature, or even chilled like the French do. The crispy prosciutto takes the soup to the next level, but you can omit it to make this a vegetarian dish.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
Lovely ! Light and flavourful, very easy to make. Only note I'd make for my future self when I make this again: use less (or no) salt when roasting the cauliflower (I use sea salt flakes instead of kosher and store bought chicken stock)...