DUBARRY CAULIFLOWER CREAM SOUP
A rich, creamy French classic soup or velouté that was created for Madame du Barry, King Louis XV's last and favourite mistress, who adored cauliflower
Provided by Jill Colonna
Categories Appetizer Soup Starter Light Lunch
Time 50m
Number Of Ingredients 9
Steps:
- Remove the bitter stalk and leaves from the cauliflower, reserving the florets. Wash in a mixture of water with a dash of vinegar and set aside. Clean and slice the leeks.
- In a large, heavy pot, melt the butter then sweat the leeks in it until translucent but not brown. After 4-5 minutes, add the flour and stir together well until a smooth paste forms. Gradually whisk in the hot stock. Add the cauliflower florets, setting aside a few of the raw, smallest florets for decor. Bring to the boil.
- Cover, turn down the heat and leave to simmer gently for about 25 minutes.
- Towards the end of cooking, in a separate bowl, whisk the egg yolks with the cream, salt and pepper. Add a ladle-full of the soup's hot liquid and whisk together. Using a hand-mixer, blitz the soup until well blended. Gradually whisk in the yolk and cream mixture until the soup is smooth. Adjust seasoning if necessary.
- Serve topped with tiny raw cauliflower florets, chopped fresh chervil or parsley.
Nutrition Facts : Calories 160 kcal, ServingSize 1 serving
POTAGE DUBARRY WITH CRISP CHORIZO (CREAMY CAULIFLOWER SOUP)
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
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
CREME DU BARRY (CAULIFLOWER SOUP)
Make and share this Creme Du Barry (Cauliflower Soup) recipe from Food.com.
Provided by Bellinda
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add oil and butter to pan and heat. Add leeks and cook on low for 10 minutes.
- Add cauliflower, potatoes and stock. Stir. Season with salt,pepper, garlic.
- Cover and bring to a boil. Then simmer for about 20 min or until cauliflower and potatoes are soft. Cool slightly.
- Puree in a blender or food processor until smooth. Careful! You might have to do that in batches. Return to pan and heat. Check for seasoning. You might have to add some chicken stock or milk to adjust consistency.
- Pour into soup bowls and garnish with chopped parsley.
POTAGE DUBARRY
Creamy Cauliflower Soup
Provided by jordangenevieve
Time 55m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Set aside 2 handfuls cauliflower florets. Heat the butter in a large pan and fry the onions until soft but not brown. Add the cauliflower, potatoes, milk and stock to the pot. Bring to the boil before reducing the heat and letting it simmer for 15-20 minutes or until the vegetables are tender.
- Puree until smooth in a food processor. Return to the pan and add the cream. Warm through and add more seasoning if necessary.
- Heat the oil in the pan and the reserved cauliflower florets. Fry them until brown and starting to soften. Add a splash of water and and cook for a further 2 minutes or 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 center, topped with a couple of slices of chorizo and scattered with coriander.
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