Crème DuBarry
Cream of Cauliflower Soup
Pronounced: krehm / du /bahry
A soup fit for a Comtesse, the Comtesse du Barry to be exact. She was a favorite mistress of King Louis XV and dishes labled with her name, du Barry, will contain cauliflower.
INGREDIENTS:
1-1/2 lbs. cauliflower
6 Tablespoons butter
6 Tablespoons flour
1-1/4 cups milk
5 cups chicken or vegetable stock
2 large egg yolks
1/4 cup heavy cream
salt and ground white pepper
Preheat oven to 425F.
1. Break the cauliflower into florets. Reserve about 1 cup of the florets to roast. These will be used to garnish the soup.
2. Bring a large pot of water to a boil. Add the cauliflower and some salt. Bring back up to a boil, then reduce heat and simmer for about 10 minutes. Drain and set cauliflower aside.
3. In the meantime, place the reserved florets on a baking sheet and roast them in the oven until golden, 20-25 minutes. 4. Melt the butter in a 2-quart saucepan, remove from heat and blend in the flour.
5. Add the milk and the stock, mix well. Return to the heat and cook for 5 minutes or until the mixture has thickened slightly.
6. Put the boiled cauliflower in a food processor and purée. Add the puree to the saucepan. Heat for 1 to 2 minutes.
7. Mix the yolks with the cream, then mix into the soup.{br]
8. Taste and season with salt and pepper.
To serve:
Ladle the soup into 6 serving bowls. Garnish each bowl with some of the roasted cauliflower and serve hot.
B-man
