Crème ou Velouté Dubarry

Cream of Cauliflower Soup

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • 1 head cauliflower
  • 40 grams (3 tablespoons) unsalted butter


Prepare your mise en place.

Wash and core the cauliflower. Pull off and reserve about 12 tiny florets. Using a chef’s knife, chop the remaining cauliflower and set aside.

Cook the florets à l’anglaise, refresh, and set aside.

Heat the butter in a stockpot over medium heat. When hot, add the leek and cook, stirring occasionally with a wooden spoon, for about