Velouté Du Barry - Cream of Cauliflower Soup
Recipe for Veloute Du Barry, cream of cauliflower soup, (adapted from Le Cordon Bleu at Home
Ingredients
- 1 small cauliflower divided into small florets
- 2 tablespoon white vinegar
- 1 large leek white part only, finely chopped
- 1 large onion chopped fine
- 2 tablespoon unsalted butter
- 1/4 cup rice flour
- 6 cups chicken stock or water
- salt and freshly ground pepper
- 1 egg yolk
- 1 cup créme fraiche or heavy cream
- chervil or parley leaves for garnish
Instructions
- Soak cauliflower in cold water with the vinegar for five minutes.
- Saute onion and leek in butter until soft. Add rice flour, stirring constantly for five minutes.
- Add in broth and cauliflower and cook until soft. Blend welll.
- In separate bowl mix egg yolk with cream. Add to soup mixture and press through food mill.
- Season with salt and pepper. Garnish with chervil or parsley.
Notes
I think some freshly ground nutmeg is nice in this soup. You can substitute non-fat milk, or milk for cream.