Dubarri cream soup
6 servings
20 minutes
Cream soup 'Dubarry' is an exquisite dish of French cuisine named after Countess Dubarry, the favorite of Louis XV, known for her love of refined tastes. The main ingredient is cauliflower, which gives it a delicate texture and light creamy sweetness. Leeks and chicken broth add depth of flavor, while cream makes it velvety. The presentation features small pieces of cauliflower that retain freshness and texture, with red caviar providing a sophisticated salty note as the final touch. This soup is perfect for festive dinners and romantic meetings, embodying the elegance of French gastronomy.
1
Break the head into separate florets. Keep a decent amount of small florets that will later serve as a garnish for the soup.
- Cauliflower: 1 piece
2
Add small flowers to boiling salted water and cook for 3-4 minutes. Then drain the water and place the cabbage in ice water to stop the cooking process.
- Cauliflower: 1 piece
3
Finely chop the white part of the leek. In a pot or saucepan, melt 50 grams of butter, add the leek, and sauté over medium heat, stirring constantly. Once the leek is soft, add milk and bring to a boil. Pour in the large florets into the boiling milk, wait for the milk to boil again, and reduce the heat to just below boiling. Simmer a bit and add chicken broth. The ratio of solid ingredients to liquid in the soup should be roughly equal. Boil for another 5-7 minutes.
- Leek: 1 piece
- Butter: 100 g
- Milk: 500 ml
- Cauliflower: 1 piece
- Chicken broth: 500 ml
- Salt: to taste
4
Add cream. Add chopped parsley. Use an immersion blender to turn the contents of the pot into a homogeneous mass.
- Cream 10%: 100 ml
- Parsley: 20 g
5
Serve the soup in deep plates, placing a little bit of frozen cabbage florets at the bottom and pouring in a white creamy mass. Top with a few caviar pearls.
- Cauliflower: 1 piece
- Red caviar: 20 g