Low Carb Vichyssoise

This vichyssoise replaces the humble potato with the lower glycemic cauliflower.  It’s every bit as rich and satisfying and velvety smooth as it’s starchy grandmère.

Low Carb Vichyssoise

1 sweet onion, sliced thin

2 leeks, washed well and sliced thin

12 ounce bag of cauliflower florets (or one crown of cauliflower), chopped

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 cups chicken broth

1/2 cup heavy cream

In a large saute

pan on medium high heat, saute the onions, leeks, and cauliflower in the olive oil, about 10 minutes.  Add salt, pepper, onion powder, and garlic powder and mix thoroughly.  Pour in chicken broth, bring to boil, cover and reduce heat to let veggies steam for 15-20 minutes until soft.

Transfer contents to Vitamix (or similar strong-ass blender), blend on soup setting for 5 minutes.  After 4 minutes, pour heavy cream, let blend one more minute.  Serve hot in winter (why not?) and cold in summer.  Drizzle with Villa Cappelli olive oil.

 Note: If you don’t have a Vitamix or similar blender, you can use an immersion blender in your saute pan and pass the contents through a strainer so your vichyssoise turns out velvety smooth.  Or just run up your credit card and get a Vitamix!