Cauliflower Soup: Creme Dubarry ©

Easy

4 Persons

Ingredients   

1 firm white cauliflower

20g butter

25g flour

Dash of cream

2 egg yolks

900 ml White stock

seasoning

pinch of nutmeg

(My version: omit eggs and flour, saute spring onions, finely chopped, and add chopped fennel at the end, less rich.)

Method

1. Select a cauliflower which is fresh and firm. Wash it well in cold salted water. Divide into florets, putting aside ten or twelve, small mouth sized pieces, for the garnish.

2. Melt butter in large pan,(add onions, if using saute, do not allow to brown) and add the flour, stir continuously for one minute and add stock. Bring slowly to the boil, add the cauliflower and simmer for 15 minutes, or until soft.

3. Whilst this is taking place, put the reserved florets for the garnish, into boiling salted water, cook until just tender, not broken, five minutes, drain and keep warm.

4. Pass the soup through a sieve, or place in the blender and whiz until, very creamy and totally smooth.

5. Reheat, taste and season well, adding a pinch of nutmeg.

6. Beat together the egg yolks and cream, add a little soup to this and return to saucepan. Thicken over a very low heat, keeping well stirred. Do not let boil!

7. Pour into hot tureen. Add the garnish. Serve hot.

This recipe is well worth the trouble as it makes an excellent, warming winter soup!

Saute Spring Onions.

Break Cauliflower into Florets.

My version, garnish with fennel sprigs.