Recipe - Cauliflower Vichyssoise

2 tablespoon Olive oil
1 lg Leek; chopped
2 Cloves garlic; chopped
4 lg Red or yellow potatoes;
chopped
1 Head cauliflower; trimmed
and chopped
1 qt Plus 3 cups vegetable stock
1 lg Tomato; seeded and chopped
2 bn Scallions; minced
2 tablespoon Marjoram leaves; chopped
2 tablespoon Fresh chives; chopped, as
garnish

Prep: 15 min, Cook: 15 min. Heat oil in a heavy stockpot over medium high
heat. Saut‚ leeks and garlic 23 minutes, or until soft. Add potatoes,
cauliflower and stock. Bring to a boil. Reduce heat to low and simmer 10
minutes, or until vegetables are soft. Add tomato, scallions and marjoram.
Cook 3 minutes. Remove from heat. Season with sea salt and pepper to taste.
Transfer to a blender or food processor and pur‚e. Garnish with chives and
serve hot or cold.

Posted to recipeludigest by molony molony@scsn.net on Feb 06, 1998