ReceptnaptárCrème Dubarry (cream of cauliflower soup)
Crème Dubarry is the elegant cauliflower cream soup of French cuisine, named after Madame du Barry, the favourite of Louis XV. Silky, creamy, with nutmeg. Simple ingredients, bistro-quality result.
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Ingredients
Method
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- Break the cauliflower into florets and wash. Chop the onion and dice the potato.
- Soften the onion in the butter for 3-4 minutes (do not let it brown).
- Add the cauliflower and potato, pour in the stock, season with salt, and cook, covered, for 20-25 minutes until everything is completely soft.
- Blend until silky with a stick blender. Stir in the cream and season with nutmeg and white pepper.
- Reheat (do not boil).
- Serve garnished with chives and toasted almonds.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't overcook the cauliflower.
- Nutmeg gives the characteristic flavour.
- Toasted almonds add crunch.
- Can also be served cold.
Frequently asked questions
Vegan?
Use plant-based cream.
Can it be frozen?
Yes, for 3 months.
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