Recipes by Leeane Wright
Photography by Rob Kinghorn
Food Styling by Ian Muggridge
First published in Wish June 2008
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.
Boiling | Purée | Dairy | Vegetables | Appetizer | Dinner | Main Dish | Soups | Lunch | All categories...
FOOD
Cauliflower & Celery Root Buttermilk Vichyssoise
Creamy (without the fat!) and refreshing. Delicious hot or cold
Ingredients (serves 6)
| 1 | tbsp vegetable oil |
| 1 | tbsp 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 | tsp cumin |
| 3 | cups low-sodium vegetable stock |
| 1 | cup buttermilk |
Instructions
- 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.
- 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.
- Chill 2 hours or more. Season with salt and pepper, and serve.
Vegan-ease: Replace butter with oil and finish with soy or coconut milk.
Nutritional information
Nutrients per serving: 127 calories, 5 g fat, 4 g protein, 16 g carbs, 3 g fibre. Excellent source of vitamin C and folate.
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