Leviton's Cauliflower Vichyssoise

Impress your guests when you serve this perfectly concocted cauliflower soup.

Leviton's Cauliflower Vichyssoise
Photo: © Maura McEvoy


  • 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 crème fraîche

  • 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. Add the leeks and cook over low heat until tender, about 8 minutes. Add the cauliflower and water and bring to a boil. Simmer over low heat until the cauliflower is soft, about 35 minutes. Add the crème fraîche, bring back to a simmer and remove from the heat.

  2. Puree the soup in a blender in batches until very smooth. Season with salt and pepper and chill thoroughly.

  3. Just before serving, combine the cucumber, chives, shallot, vinegar and olive oil in a small bowl. Ladle the cold soup into 4 shallow bowls and spoon an oyster and some of its liquor into the center of each. Spoon the cucumber mixture around the oysters, top with a dollop of osetra caviar and serve.

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