Cream of Cauliflower Soup (Crème Dubarry)
A creamy Cauliflower Soup named in honor of Louis XV mistress!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 5 1x
- Category: Soup
- Cuisine: French
Ingredients
Scale
- 2 tbsp. butter
- 300 g (11 oz) cauliflower
- 120 g (4 oz) leeks, white part
- 2 cloves garlic, minced
- 1 shallot, chopped
- 2 tbsp. flour
- 5 cups chicken stock or water
- Salt/white pepper to taste
- ½ cup thickened cream
- ¼ cup gruyère or parmesan cheese, grated
- Garnish:
- ¼ cup small cauliflower florets
- ¼ cup small broccoli florets
- Chives, diced
Instructions
- Heat the butter in a saucepan over medium heat. Add the garlic, chopped shallot, leeks and cauliflower; sauté for several minutes until the vegetables soften a little. Add the flour and stir. Add the chicken stock and cook for about 15 minutes until the cauliflower softens and is fully cooked through. Add salt and white pepper to taste.
- Transfer the mixture to a blender and blend for several minutes until smooth. Transfer mixture back to the saucepan, add the cream and cheese and stir until thickened. Add more salt and pepper if required.
- In a small saucepan, bring water to a boil and add the cauliflower and broccoli florets. Cook for several minutes, then remove. To serve, add soup to bowl, place several cauliflower and broccoli florets in the center of the bowl and sprinkle with some chopped chives.
Find it online: https://gdaysouffle.com/cream-of-cauliflower-soup-creme-dubarry/