Cauliflower Cream Soup (Crème Dubarry)
User Reviews
5
Cauliflower Cream Soup (Crème Dubarry)
Description
Cauliflower Cream Soup (Crème Dubarry) is a classic purée soup prepared from cauliflower florets and the white part of leeks. The leeks are gently sweated in butter before flour is added to create a roux, laying the foundation for a smooth soup texture. Hot chicken stock is gradually added, and the cauliflower cooks until tender. To finish, egg yolks whisked with cream, salt, and pepper are tempered with the hot soup and combined using a hand mixer for a luxuriously smooth consistency.
The resulting soup is creamy with subtle vegetal flavors and a delicate mouthfeel, with the cauliflower's natural sweetness balanced by the buttery leeks and rich cream. Serving it garnished with small raw cauliflower florets or fresh chervil sprigs adds a mild crunch and fresh herbaceous aroma. This soup suits elegant meals or light dinners, pairing well with crusty bread.
For best results, use fresh chicken stock or a high-quality frozen stock. The recipe also allows substitution of broccoli for cauliflower though the flavor profile will differ slightly. Adjust seasoning before serving, and note that careful tempering of the egg yolk mixture avoids curdling and preserves the soup's smooth creaminess.
Ingredients
- 700 g (1.5lb) cauliflower prepared after stalk/leaves removed, organic
- 2 leek sliced, white part only
- 55 g (2oz/ 4 tbsp) butter (unsalted)
- 2 tablespoon flour (all purpose)
- 1 litre chicken stock * (stock mixed with hot water)
- 2 egg organic, yolk
- 100 g (3.5oz/ ⅓ cup) cream half-fat, or crème fraîche
- ½ teaspoon salt salt as fleur de sel, pepper freshly ground
- ½ teaspoon black pepper salt as fleur de sel, pepper freshly ground
- chervil optional, for decor, or flat-leaf parsley, fresh
Instructions
- Remove the bitter stalk and leaves from the cauliflower, reserving the florets. Wash in a mixture of water with a dash of vinegar and set aside. Clean and slice the leeks.
- In a large, heavy pot, melt the butter then sweat the leeks in it until translucent but not brown. After 4-5 minutes, add the flour and stir together well until a smooth paste forms. Gradually whisk in the hot stock. Add the cauliflower florets, setting aside a few of the raw, smallest florets for decor. Bring to the boil.
- Cover, turn down the heat and leave to simmer gently for about 25 minutes.
- Towards the end of cooking, in a separate bowl, whisk the egg yolks with the cream, salt and pepper. Add a ladle-full of the soup's hot liquid to temper and whisk together. Using a hand-mixer, blitz the soup until well blended.Gradually whisk in the yolk and cream mixture until the soup is smooth. Adjust seasoning if necessary.
- Serve topped with tiny raw cauliflower florets (or grated), chopped fresh chervil or parsley.
Notes
- Use fresh chicken stock whenever possible for the best flavor, though good quality frozen stock is acceptable.
- Decorate the soup with small raw cauliflower florets or fresh sprigs of chervil or flat-leaf parsley to enhance presentation.
- Broccoli can serve as an alternative to cauliflower but will change the character of the soup from the traditional Crème Dubarry.
User Reviews
Overall Rating
5
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