Leviton's Cauliflower Vichyssoise Recipe

Name: Leviton's Cauliflower Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 large leeks, white and tender green parts, thinly sliced; One 2-pound cauliflower, cut into large florets; 6 cups water; 1/3 cup creme fraiche; Salt and freshly ground white pepper; 2 tablespoons finely diced peeled cucumber; 2 tablespoons minced chives; 1 tablespoon minced shallot; 1 tablespoon rice vinegar; 1 tablespoon extra-virgin olive oil; 4 Wellfleet oysters, shucked, liquor reserved; Osetra caviar (optional)

Servings: persons

2 tablespoons unsalted butter
2 large leeks, white and tender green parts, thinly sliced
One 2-pound cauliflower, cut into large florets
6 cups water
1/3 cup creme fraiche
Salt and freshly ground white pepper
2 tablespoons finely diced peeled cucumber
2 tablespoons minced chives
1 tablespoon minced shallot
1 tablespoon rice vinegar
1 tablespoon extra-virgin olive oil
4 Wellfleet oysters, shucked, liquor reserved
Osetra caviar (optional)

1
Melt the butter in a large saucepan.
2
Add the leeks and cook over low heat until tender, about 8 minutes.
3
Add the cauliflower and water and bring to a boil.
4
Simmer over low heat until the cauliflower is soft, about 35 minutes.
5
Add the creme fraiche, bring back to a simmer and remove from the heat.
6
Puree the soup in a blender in batches until very smooth.
7
Season with salt and pepper and chill thoroughly.
8
Just before serving, combine the cucumber, chives, shallot, vinegar and olive oil in a small bowl.
9
Ladle the cold soup into 4 shallow bowls and spoon an oyster and some of its liquor into the center of each.
10
Spoon the cucumber mixture around the oysters, top with a dollop of osetra caviar and serve.

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 large leeks, white and tender green parts, thinly sliced, One 2-pound cauliflower, cut into large florets, 6 cups water, and more.

Yes, Leviton's Cauliflower Vichyssoise falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leviton's Cauliflower Vichyssoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions