DuBarry Cream Soup

Ingredients

• Cauliflower 1 piece
• Butter 0 oz
• Leek 1 piece
• Chicken Broth 1¼ l
• 10% cream 5 fl oz
• Wheat Flour 0 oz
• Salt to taste
• White Pepper (whole) to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Chop the cabbage, setting aside a dozen small, beautiful florets.

Step 3

Chop the white part of the leek randomly.

Step 4

Add the cauliflower florets to boiling water, cook for 10 minutes, then transfer to cold water to stop the cooking process.

Step 5

In a deep skillet, melt the butter and sauté the leeks over medium heat until soft. Be careful not to let the onion change color, as it will affect the color of the soup.

Step 6

Add the flour, mix well, remove the saucepan from the heat, and let it sit for 10 minutes to cool slightly.

Step 7

Pour the hot broth into the saucepan with the onion and bring to a boil. Add the cauliflower and simmer over low heat for 20 minutes, until the cauliflower is tender.

Step 8

Blend the soup with an immersion blender, add 75 ml of cream, and bring to a boil while stirring with a wooden spoon. If the soup is too thick, add another 15 ml of cream, one tablespoon at a time.

Step 9

Season with salt and pepper to taste.

Step 10

Pour the soup into a bowl.

Step 11

Garnish with cauliflower florets and herbs.