Cauliflower Cream Soup
6 servings
15 minutes
This soup is called "Creme du Barry" - in honor of the favorite of Louis XV, who paved her way into high society not only through her body, but also through her stomach. Culinary talents, however, did not save Madame du Barry from the guillotine. But they preserved her name for centuries. The most effective and careful way to cool cauliflower and vegetables in general is to put them in a bowl with water and ice. Rinsing under cold water can damage the fragile forms of cauliflower.
1
Break the cauliflower into florets, boil the smallest ones whole in salted water, and cut the larger ones into smaller pieces.
- Cauliflower: 1 piece
- Salt: to taste
2
As soon as the small florets are cooked, they should be cooled immediately to maintain an al dente state.
- Cauliflower: 1 piece
3
In parallel, melt butter in a saucepan or pot and sauté finely chopped leek (only the white part), constantly stirring to prevent the onion from darkening.
- Butter: 100 g
- Leek: 1 piece
4
Pour milk into a pot, add chopped cauliflower florets, and let it simmer on low heat for five minutes. The milk should not boil vigorously, just gently bubble. After five minutes, pour in hot chicken broth and cook until the cauliflower is completely soft.
- Milk: 0.5 l
- Cauliflower: 1 piece
- Chicken broth: 0.5 l
5
Remove from heat. Season with salt and pepper to taste, add finely chopped parsley, cream, and blend the soup. Serve in a deep plate, adding small crispy cauliflower florets and a bit of red caviar.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
- Heavy cream 35% fat: 100 ml
- Cauliflower: 1 piece
- Red caviar (salmon roe): 20 g
