Silky, ivory and steaming, this velouté deserves a pepper that will not dull its pale color: Place des Épices’ organic Sri Lanka white peppercorn, hand-harvested in Kandy, adds finesse and a clean, lively bite.
Serves 4 · 35 min
- Soften the white part of 1 leek, sliced, in 2 tbsp butter without letting it color.
- Add 1 cauliflower in florets and 3 cups (750 ml) chicken or vegetable broth, and simmer for 20 minutes.
- Blend until very smooth with 1/2 cup (120 ml) heavy cream and season with salt.
- Finish with freshly ground white Sri Lanka pepper, which adds a clean heat without darkening the pale soup.
The star of this recipe: White Peppercorn Sri Lanka, by Place des Épices.
