Puree of Cauliflower Soup

The French call this soup crème du barry, which dates back to the 17th century, when cauliflower was still a rarity only the nobility could afford.

This version is thickened with potatoes, but 300 years ago creme du barry was thickened with flour—the French had yet to discover the potato.

To prepare the cauliflower, cut around the central core from the bottom so that the little florets fall away. Discard the core.