685 Purée Dubarry

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Cook 600 g (1 lb 5 oz) blanched cauliflower and 350 g (13 oz) sliced potatoes in 1 litre ( pt or U.S. cups) milk; season with 10 g ( oz) salt Pass through a fine sieve and adjust the consistency with dl (9 fl oz or 1⅛ U.S. cups) boiling milk then pass through a fine strainer. Finish at the last moment with 150 g (5 oz) butter and Pluches of chervil.

This soup may also be prepared as a Cream or a Velouté.