Cooking with Aloha

This week’s recipe comes from Polly Pagdilao, executive sous chef at Mauna Kea Beach Hotel, where he has cooked for the past 31 years. He has learned from a succession of executive chefs there including Daniel Thiebaut, George Gomes Jr. and now Hans Lentz. Chef Pagdilao is proud to pass his skills, honed over thousands of hours in the kitchens of Mauna Kea Beach Hotel, along to a younger generation so that the rich culinary traditions of the hotel can continue for decades to come.

Cold Cauliflower & Leek Soup with Miso Essence

From Hau Tree, Mauna Kea Beach Hotel

Makes 16 one-cup servings

6 heads cauliflower (about six pounds), heads broken apart

1 gallon chicken stock

2 cups light miso

1 pound leeks, chopped (whites only)

3 pounds butter

1 quart heavy cream

Simmer all ingredients together in a large pot until cauliflower and leeks are soft, about 30 minutes. Puree together with miso. Pass mixture through a large-hole China Cap (strainer).

Blend the residual in blender, one portion at a time, with a little of the soup. Strain again through a small-hole China Cap.

Chill. Check for seasoning and add salt and pepper to taste. Serve chilled.