Name: Cream of cauliflower soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: Serves 4
Cuisine: French
Ingredients: 1 small leek, white part only, finely sliced; 1 small onion, finely chopped; 15 g (½ oz) plain flour; 15 g (½ oz) unsalted butter; 90 g (3 oz) small cauliflower florets; 100 g (3 ¼ oz) clarified butter or 100 ml (3 ¼ fl oz) oil; chopped fresh chervil, to garnish; 50 ml (1 ¾ fl oz) cream, for whipping; 4 slices bread, cut into cubes; 750 ml (24 fl oz) milk; 300 g (10 oz) cauliflower, chopped

Le Cordon Bleu

Cream of cauliflower soup

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Soups

By Le Cordon Bleu

Published 1998

About

In France, this soup is known as Potage à la du Barry. It is named after a mistress of Louis XV of France, Comtesse du Barry, whose name is given to a number of dishes that contain cauliflower.

Ingredients

300 g (10 oz) cauliflower, chopped
15 g (½

Europe
France
Soup
Mediterranean
Vegetarian

Method

Place the cauliflower in a large pan, pour on 100 ml (3 ¼ fl oz) water. If the cauliflower is not completely covered by the water, add some milk to cover. Bring to the boil, turn the h

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method