Cream Soup 'Dubarry'

Soups | French cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the program Food with Alex Smith, episode 7.

Ingredients

Leek - 1 piece
Cauliflower - 1 head
Milk - 17 fl oz
Chicken Broth - 17 fl oz
Butter - 3.5 oz
10% cream - 3 fl oz
Parsley - 0.7 oz
Salt - to taste
Red Caviar - 0.7 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Break the head into separate florets. Keep a decent amount of small florets to use as a garnish for the soup.

Step 2

In boiling salted water, add the small florets and cook for 3-4 minutes. Then drain the water and place the cauliflower in ice water to stop the cooking process.

Step 3

Finely chop the white part of the leek. In a pot or saucepan, melt 50 grams of butter, add the leek, and sauté over medium heat, stirring constantly. Once the leek becomes soft, add the milk and bring to a boil. Once the milk is boiling, add the large florets, wait for the milk to boil again, and reduce the heat so that the milk is just below boiling. Simmer for a bit and add the chicken broth. The ratio of solid ingredients to liquid in the soup should be approximately equal. Boil for another 5-7 minutes.

Step 4

Add the cream. Add the chopped parsley. Use an immersion blender to puree the contents of the pot until smooth.

Step 5

Serve the soup in deep plates, placing a few ice-cold cauliflower florets at the bottom and pouring the white creamy mixture over them. Top with a few caviar pearls.