Ingredients: 1 large head cauliflower (about 2 1/2 pounds) 1 large bunch chives (with chive flowers attached, if possible) 1 cup half-and-half
Directions:1. Trim base of cauliflower; remove leaves and any dark spots. Break into florets. Put in a medium pot. Add 5 cups water and 1/2 teaspoon coarse salt (water won`t cover cauliflower). Cut enough chives into 1/4-inch lengths to fill 2/3 cup. Add 1/3 cup chives to cauliflower. Set the rest aside. 2. Bring cauliflower mixture to a boil. Lower heat, cover pot, and cook for 25 minutes, or until cauliflower is very soft. Transfer half of cauliflower and cooking liquid to a food processor or blender. Add 1/3 cup half-and-half and whip until ultrasmooth. Transfer to a bowl and repeat with remaining cauliflower and cooking liquid and another 1/3 cup of half-and-half. Season soup with salt and pepper to taste. Let cool. Cover and refrigerate until cold. 3. In a small saucepan, bring to a boil remaining half-and-half and chives, 2 tablespoons water and a pinch of salt. Lower heat; simmer for 1 minute. Transfer to a blender. Purée until very smooth. Let cool. Cover and refrigerate until cold. 4. 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. |