Friday, October 25, 2013

Cream of Cauliflower Soup

Beat the chill and warm your soul with some comforting Cream of Cauliflower Soup.

Cream of Cauliflower Soup
Crème Dubarry / Velouté Dubarry
With slight adjustments to the recipe, this soup can be prepared as a purée, a crème, or a velouté.
Yield: 4 Servings.

For the Soup
  • 75 g (2. oz) leeks, white part only 
  • 40 (1. oz) g butter 
  • 40 (1. oz) g flour 
  • 1. L (1. qt) white veal stock, chicken stock water, or milk 
  • 1 head cauliflower 
  • 1 egg yolk (optional) 
  • 100 mL (3. oz) heavy cream 
  • Milk, as needed (to adjust consistency) 
  • Salt and freshly ground black pepper, to taste
For the Garniture
  • Chervil leaves, as needed 
  • 16 cauliflower fleurettes
1. Put the white stock on the stove and bring it to a simmer. Skim off any froth that floats to the
2. Wash the leeks. Wash and core the cauliflower, reserving enough fleurettes for the garniture, and
chop the remaining cauliflower for the purée.
3. Émincer the leeks and sweat in the butter until soft; do not color. Add the flour (singer). Let cool
4. Add the simmering stock to the leek mixture, while stirring constantly. Place on the stove and
return to a simmer.
5. Add the chopped cauliflower to the soup. Cook for about 20 minutes, or until the cauliflower is
tender. Check it regularly and, from time to time, scrape the bottom of the pot with a wooden
spatula. If at any point, the bottom begins to scald, stop scraping and immediately transfer the soup
to a clean pot.
6. While the soup is cooking, cook the fleurettes à l’anglaise, refresh, and reserve. Prepare the chervil
leaves. The leaves are best kept on a wet towel in the refrigerator, or in ice water, until needed.
7. Pass the soup through a food mill or purée in a blender and strain through a fine chinois. Return the
soup to the stove, add 75 mL of cream and bring it back to the simmer. Check the consistency; if too
thick, add milk.
8. Make a liaison with the remaining 25 mL of cream and the optional egg yolk. If using egg, temper it
with a little of the hot soup and then stir it back into the soup. Season to taste. Keep warm in a bainmarie.
9. Serve in hot bowls garnished with the reserved fleurettes and chervil leaves.

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