Creme De La Grand Tante Cream Of Cauliflower Soup Recipes

DUBARRY CAULIFLOWER CREAM SOUP

Steps:

• Remove the bitter stalk and leaves from the cauliflower, reserving the florets. Wash in a mixture of water with a dash of vinegar and set aside. Clean and slice the leeks.
• In a large, heavy pot, melt the butter then sweat the leeks in it until translucent but not brown. After 4-5 minutes, add the flour and stir together well until a smooth paste forms. Gradually whisk in the hot stock. Add the cauliflower florets, setting aside a few of the raw, smallest florets for decor. Bring to the boil.
• Cover, turn down the heat and leave to simmer gently for about 25 minutes.
• Towards the end of cooking, in a separate bowl, whisk the egg yolks with the cream, salt and pepper. Add a ladle-full of the soup's hot liquid and whisk together. Using a hand-mixer, blitz the soup until well blended. Gradually whisk in the yolk and cream mixture until the soup is smooth. Adjust seasoning if necessary.
• Serve topped with tiny raw cauliflower florets, chopped fresh chervil or parsley.

CREAM OF CAULIFLOWER SOUP

Steps:

• In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

CREAM OF CAULIFLOWER SOUP II

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

CREME DE LA GRAND' TANTE (CREAM OF CAULIFLOWER SOUP)

Steps:

• Separate the cauliflower head into florets and steam until soft, about 15 minutes. Purée in a food processor.
• Heat chicken broth until boiling. Add cauliflower purée, bring to a boil, reduce heat and simmer for 15 minutes.
• Remove from the heat, stir in the milk and taste. If it is too salty, add a little more milk. Add the butter, and stir until it melts. Whisk egg yolks and 1/2 cup water in a bowl until blended. Pour through a sieve into the soup. Whisk soup until blended.
• Return soup to the stove and whisk over medium-low heat until it thickens into a cream. Taste and add salt if necessary.