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Cauliflower Vichyssoise with Chive Cream

Cauliflower Vichyssoise with Chive Cream


  • 1 head cauliflower (about 2 1/2 pounds)
  • 1 large bunch chives (with chive flowers attached, if possible)
  • 1 cup half-and-half


  1. Trim base of cauliflower; remove leaves and any dark spots. Break into florets. Put in a medium pot. Add 5 cups of water and 1/2 teaspoon of coarse salt (water won't cover cauliflower). Cut enough chives into 1/4-inch lengths to fill 2/3 cup. Add 1/3 cup of chives to cauliflower. Set the rest aside.
  2. Bring the cauliflower mixture to a boil. Lower heat, cover pot, and cook for 25 minutes, or until cauliflower is very soft. Transfer half of the cauliflower and cooking liquid to a food processor or blender. Add 1/3 cup of half-and-half and whip until ultra smooth. Transfer to a bowl and repeat with remaining cauliflower, cooking liquid, and another 1/3 cup of half-and-half. Season the soup with salt and pepper to taste. Let cool.
  3. Cover and refrigerate until cold. In a small saucepan, boil the remaining half-and-half and chives, 2 tablespoons of water, and a pinch of salt. Lower heat; simmer for 1 minute. Transfer to a blender. Puree until very smooth. Let cool. Cover and refrigerate until cold. To serve, season with salt and pepper to taste, ladle into chilled bowls and drizzle with chive cream. Garnish with broken-up chive flowers or minced chives.


  • Recipes adapted with permission from "Healthy 1-2-3" by Rozanne Gold (Stewart Tabori & Chang, 2001). Nutritional analysis by Linwood, N.J., nutritionist Helen Kimmel, M.S., R.D.

Nutrition Information

Per serving: 66 kcal cal., 4 g fat (2 g sat. fat), 44 mg sodium, 2 g fiber, 2 g sugar, 3 g pro., 58 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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