Cream Soup 'Dubarry'
Soups • French
Description
Recipe from the program Food with Alex Smith, episode 7.
Ingredients
- Leek 1 piece
- Cauliflower 1 head
- Milk 15 fl oz
- Chicken Broth 15 fl oz
- Butter 5 oz
- 10% cream 5 fl oz
- Parsley 0 oz
- Salt to taste
- Red Caviar 0 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.
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