The chive flowers are blooming once again which means it’s time to make my one of my favorite warm-weather soups: Cauliflower Vichyssoise with Chive Flowers (and parsley oil). You may be astounded to know that the beautiful soup in the photo below is made with only six ingredients. Four for the soup; two for the parsley oil. This soup is classically made from potatoes and leeks, both the chive leaves (straws) are used and the edible flowers pulled apart. It is a dish of many virtues and healthy as can be.
I saw some lovely crimson rhubarb at the market, too. Look here tomorrow for radically simple ways to prepare it. Have a meaningful Memorial Day.
Cauliflower Vichyssoise with Chive Flowers (adapted from Radically Simple)
This more healthful riff on classic vichyssoise is still luxuriously suave. For a stunning presentation, blanch a bunch of parsley and puree in a blender with 2 tablespoons olive oil, 1/4 cup water and salt; add a swirl to each serving to dance on the white velvet background.
2-1/2 pound cauliflower, or 1-3/4 pounds florets
2 large leeks
1 cup light cream
1 bunch chives with chive flowers
Break the cauliflower into small pieces and put in a 4-quart pot. Add 5 cups water (water will not cover the cauliflower) and 2 teaspoons salt. Chop the white parts of the leeks to get 1-1/2 cups. Wash well; add to the pot. Bring to a rapid boil; reduce the heat to medium. Cover and cook until the vegetables are very soft, about 24 minutes. Cool 5 minutes. In 2 batches, puree in a food processor until ultra smooth, adding 1/2 cup cream to each batch. Transfer to a bowl; add salt and pepper. Cover; refrigerate until very cold. Add water or additional cream if too thick. Garnish with chopped chives and flowers, and optional parsley oil. Serves 6