Cauliflower Vichyssoise with Chive Flowers

Classic vichyssoise is made from potatoes, leeks, and heavy cream, but this more healthful riff is still luxuriously suave. Garnish the soup with a few purple chive flowers when in season, petals of edible flowers, or freshly chopped chives.  Or for a stunning presentation, add a swirl of Parsley Juice (recipe below) to dance on the white velvet background.

2-1/2 poundcaulifloweror 1-3/4 pounds florets
2 large leeks
1 cup light cream
Chivesflowers, petals of other edibleflowers, or snipped chives for garnish

Break the cauliflower into small pieces and put in a 4-quart pot. Add 5 cups water (water will not cover the cauliflower) and 2 teaspoons salt.  Chop the white parts of the leeks to get 1-1/2 cups. Wash well; add to the pot. Bring to a rapid boil; reduce the heat to medium. Cover and cook until the vegetables are very soft, 15 minutes.  Let cool for 5 minutes.  In 2 batches, puree in a food processor until very smooth., slowly adding 1/2 cup cream to each batch.  Transfer to a bowl; add salt and pepper.  Cover; refrigerate until very cold.  Add water or additional cream if too thick. Garnish as desired. Serves 6

PARSLEY JUICE
1 large bunch fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil

Wash the parsley; remove the leaves from the stems. Bring a saucepan of water to a boil and fill a bowl with ice water. Blanch the leaves in the boiling water for 1 minute, then immediately drain and plunge in the ice water. Drain. Puree in a blender with the oil and 1/4 cup water. Process until smooth. Add salt to taste. Makes about 1/2 cup