Bastille Day: Easy Versions of Julia Child's Most Famous French Dishes
© The Healthy Foodie
Cauliflower Vichyssoise
Vichyssoise is a yummy potato and leek soup, as well as a much-loved recipe from Julia Child's Mastering the Art of French Cooking. This recipe swaps out the potatoes for cauliflower, making for a lighter version that's done cooking in less than 30 minutes. Eat it hot or chilled, but either way, it tastes delicious!
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INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!