Potage Dubarry With Crisp Chorizo Creamy Cauliflower Soup Food

POTAGE DUBARRY WITH CRISP CHORIZO (CREAMY CAULIFLOWER SOUP)

Potage Dubarry with crisp chorizo (Creamy cauliflower soup) image

Crisp little florets and salty, spicy chorizo contrast wonderfully with this creamy cauliflower soup

Provided by Mary Cadogan

Categories Soup

Time 55m

Number Of Ingredients 10

Ingredients

1 large cauliflower , cut into florets
25g butter
2 shallots , chopped
2 medium potatoes , chopped
500ml milk
500ml vegetable stock
150ml double cream
2 tbsp olive oil
12 slices chorizo
1 tbsp chopped coriander

Steps:

Set aside two handfuls of small cauliflower florets. Heat the butter in a large pan, add the shallots and gently fry until soft but not brown. Add the cauliflower, potatoes, milk and stock. Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 mins until the vegetables are tender. Purée until smooth either with a stick blender or in a food processor (you will need to do this in batches). Return to the pan and add the cream. Warm through and add more seasoning if necessary.
Heat the oil in a pan, add the reserved cauliflower florets and fry until brown and starting to soften. Add a splash of water, cover and cook for a further 1-2 mins until just tender. Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.

Nutrition Facts : Calories 323 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.64 milligram of sodium

CAULIFLOWER SOUP (CREME DU BARRY)

Cauliflower Soup (Creme du Barry) image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil
1 teaspoon unsalted butter
2 leeks, white parts only, well-washed and chopped
1 head cauliflower, broken into florets
1 medium all-purpose potato, cubed
6 cups white chicken Stock
Salt
Freshly ground pepper
1/2 cup 1 percent low-fat milk (optional)
4 leaves fresh parsley

Steps:

Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown.
Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly.
Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk.
Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center.

CAULIFLOWER SOUP WITH CHORIZO

Cauliflower Soup With Chorizo image

This recipe is able to be adapted quite easily depending on which added extras you like. We made a triple batch of the basic recipe - then changed it up each time. If you don't like chorizo use salami, ham, blue cheese or crispy croutons - whatever takes your fancy!

Provided by The Normans

Categories Cauliflower

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

50 g butter
1 leek, halved and sliced thinly
4 garlic cloves, chopped
1 cauliflower, small and chopped
1 1/4 liters chicken stock
1 potato, peeled and chopped
150 ml cream
2 chorizo sausage, smoked and diced

Steps:

Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes.
In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm.
Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish.
Serve with the bread of your choosing.

Nutrition Facts : Calories 547.2, Fat 37.7, SaturatedFat 19.2, Cholesterol 105.1, Sodium 977.8, Carbohydrate 33.6, Fiber 4.6, Sugar 9.2, Protein 20.6

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