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<\/a><\/p>\nVichyssoise with Cauliflower and Buttermilk<\/strong>, adapted from Martha Stewart Living Melt the butter in a medium saucepan over medium heat. Add leeks, and cook, stirring occasionally, 5 minutes. Add potato, a generous grinding of pepper, and the nutmeg, and cook, stirring, 1 minute. Stir in cauliflower, a large pinch of salt, and 3 cups stock. Simmer, partially covered, until cauliflower has softened, 12 to 15 minutes. Using a slotted spoon, remove 2 florets, and transfer to a cutting board; thinly slice lengthwise. Set aside for garnish.<\/p>\n Working in batches, puree vegetable mixture in a blender (I used an immersion blender-much easier), filling no more than halfway each time. Return to pan. Stir in buttermilk and remaining 1\/2 cup stock. \u00a0Season again with salt and pepper. Serve hot or cold, garnished with cauliflower slices.<\/p>\n Hot this is soup referred to as potato and leek soup, cold as vichyssoise … if anyone can explain this to me, I’m all ears.<\/p>\n
\n1\/4 cup (1\/2 stick) unsalted butter
\n5 leeks, white and pale-green parts only, thinly sliced and rinsed well (about 3 cups)
\n1 white potato, peeled and cut into 1-inch pieces
\nFreshly ground white pepper (I used black because I didn’t have white, but the white would make it a prettier soup)
\nLarge pinch nutmeg
\n1 small head cauliflower, cut into florets (about 4 cups)
\nCoarse salt
\n3 1\/2 cups homemade or low-sodium store-bought chicken stock
\n1 cup buttermilk (ta-da!!)<\/p>\n