Cream of Cauliflower Dubarry
Cream of Cauliflower Dubarry, also known as Du Barry soup, is a classic French velvety cauliflower soup. Easy and quick to make, this recipe is named after Coun
Cream of Cauliflower Dubarry, also known as Du Barry soup, is a classic French velvety cauliflower soup. Easy and quick to make, this recipe is named after Countess Du Barry, the last mistress of King Louis XV. Cauliflower, introduced to France by Louis XIV's gardener, was a popular vegetable at court. Cream of Du Barry is made by pre-cooking cauliflower florets, then mixing them with onions sautéed in butter. Cooking is finished with chicken or vegetable broth and milk for a creamy texture. Served with a touch of pepper and fresh herbs, it is a dish that is both simple and refined.
Time
50 min. =
20 min. +
30 min.
Utensils
1 sauce pan 1 strainer 1 blender
Ingredients for 4 parts
-
40 g. butter
allergen ! - 1 g. sea salt
- 2 shallots
-
250 ml. whole milk allergen !
- 1 g. black pepper
- 500 g. cauliflowers
- 250 ml. chicken broth
Instructions
- Steam the cauliflower for 15 minutes.
- Drain the cauliflower using a colander.
- Melt the butter in a saucepan.
- Finely chop the shallots and sweat them in the melted butter for 5 minutes without browning.
- Add the pre-cooked cauliflower, milk, and chicken broth to the saucepan.
- Season with salt and white pepper.
- Bring everything to a boil then simmer for about ten minutes.
- Blend the soup using an immersion blender until smooth and homogeneous.
- Adjust seasoning if necessary.
- Serve the Cream of Cauliflower Dubarry hot.
