Cream of Cauliflower Soup (Creme Dubarry)
A classic French Creme Dubarry: creamy blended cauliflower soup with leeks, garlic, fresh thyme, nutmeg, and a garnish of tiny florets.
FrenchChickenIntermediate40 minBy Northstar
Ingredients
Servings
4
- 1 whole smallish onion, chopped
- 2 whole leeks, sliced
- 3 clove garlic
- 2 tbsp butter
- 1 whole large cauliflower, cut up (hold back some tiny florets for garnish)
- 10 oz chicken broth
- 10 fl oz water
- 1 cup milk
- 1 whole bay leaf
- 0 grating whole nutmeg
- 1 tbsp fresh thyme (or 1 tsp dried; tarragon also works well)
- 0 to taste fresh ground white pepper
- 0.5 cup whipping cream (optional)
- 2 tbsp fresh parsley, chopped (garnish)
Instructions
- 1
Sauté onion, leeks, and garlic in butter over medium heat until translucent.
- 2
Add cauliflower (reserving some tiny florets for garnish), broth, water, milk, bay leaf, nutmeg, thyme, and white pepper.
- 3
Simmer until cauliflower is completely soft, about 20 minutes.
- 4
Remove bay leaf. Purée the soup in a blender or food processor until very smooth.
- 5
Stir in cream if desired.
- 6
Garnish each bowl with reserved cauliflower florets and chopped parsley.
Tags
soupfrenchcreamyvegetablecauliflowersoup-recipes-1