And my crush is the little cookbook Santa brought me called The Little Paris Kitchen by Rachel Khoo. I know I've only recently posted about Rachel's cookbook, but this is what happens to me when I get a crush (some may call it being obsessed). I want to try making everything from cover to cover, and so far I seem to be on track.
Presenting recipe #2 in the 2013 Cookbook Challenge:
Creme Vichyssoise au Chou-Fleur Glace
(iced cauliflower and potato soup)
The Little Paris Kitchen by Rachel Khoo
1 small head of cauliflower (approx 600g), chopped into florets | 240g potatoes, cur into large chunks | 1 onlion, chopped | a knob of butter | 1.2 litres of chicken or vegetable stock | 600ml milk (I didn't need the whole 600ml) | 100g creme fraiche, plus a little extra for serving (I actually used yoghurt instead) | salt and white pepper | a handful of chopped chives
- Gently fry the vegetables in the butter for 5 minutes or until the onion is soft but not golden.
- Add the hot stock and simmer for 20 minutes or until the vegetables are soft.
- Leave to cool slightly before stirring in the milk and creme fraiche, then whizz in an electric blender until smooth and season.
- Refrigerate the soup until cold for at least 4 hours, preferably overnight and taste for seasoning before serving extra cold, garnished with a dollop of creme fraiche and chopped chives.
Perfect for these warm Melbourne summer nights (and even more perfect if you're planning a picnic), this updated vichyssoise, using cauliflower instead of the traditional leek, is a lot milder in flavour but still just as yummy. Please don't be put off by cold soup - it's worth the work, and if you really can't face eating it cold, then it's just as delicious nice and warm....perhaps a baguette to use for mopping up the bowl?