Sunday, April 6, 2008

Creme a la du Barry (Cream of Cauliflower soup)

Serves 4

11 oz. cauliflower (small florets)
5 oz. diced onion and leeks (about 1/2 c. of each to serve four or 1 c. to serve more)
50 g. butter
3 oz. flour
600 ml. milk
600 ml. water

Double cream, according to consistency
Milk, according to consistency

  1. Cut the onion and leek into small dices (rinse after you chop).
  2. Sweat the onion and leek in the butter in a heavy sauce pot until they are almost tender. Do not let them brown.
  3. Add the cauliflower in small florets and sweat it for a few minutes.
  4. Add the flour and stir and stir.
  5. Pour the milk, a pinch of salt and pepper.
  6. Add the wather and let it cook until the vegetables are very tender.
  7. When the soup is ready, blend it and pass the puree soup through a colander.
  8. Taste it and check the consistency and seasoning. (To thicken-combine same amount of flour with butter, add more milk and creme to thin.
  9. Serve with crustini toasted with oil, parmesan, herbs, and drops of chili oil to add color.
(from Lya Luna's class at Thanksgiving Point)

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