The “Dubarry” soup is a famous cream soup made from cauliflower with the addition of cream. It is believed that its recipe was created by Madame Dubarry, the mistress of King Louis XV. Nowadays, the “Dubarry” soup has become one of the main highlights of classic French cuisine.
The “Dubarry” soup has a truly exquisite taste, creamy texture, and amazing tenderness. Its preparation does not require complex ingredients, as all components are easily accessible. Moreover, this cauliflower soup is enjoyed even by small children, who are difficult to persuade to eat vegetables.
Ingredients:
cauliflower (cleaned florets) – 500 g
leek (white part of the stem) – 30 g
chicken broth – 700 ml
butter – 25 g
wheat flour – 1 heaping tbsp
thick country cream 20% – 100 g
egg yolk – 1 pc.
salt and white ground pepper – to taste
Preparation of “Dubarry” Soup
Divide the head of cauliflower into florets and rinse them. Immerse in boiling slightly salted water and cook for 10 minutes from the moment of immersion. Set aside a few small florets for decoration.
Chop the white part of the leek randomly. In a pot or saucepan, melt a piece of butter, add the leek, and sauté for 2 minutes over medium heat, stirring constantly. Once the leek becomes soft, add the flour and sauté for another 1-2 minutes.
Pour the chicken broth into the saucepan in 2-3 batches, whisking thoroughly to avoid lumps. Then add the blanched cauliflower and simmer on low heat for 15-20 minutes.
When the cauliflower is completely cooked and soft, puree it using a blender. Previously, a sieve was used for this, but now an immersion blender significantly simplifies the process.
To achieve the desired consistency, at the initial stage, pour some of the liquid into a cup. Then blend the cauliflower until it reaches a puree state.
Gradually add the liquid from the cup, adjusting the thickness of the soup. The consistency should be absolutely homogeneous.
Add salt and pepper to taste.
In a separate container, mix the cream and egg yolk, lightly whisking until homogeneous.
Incorporate this mixture into the soup while continuing to whisk. The classic French recipe used crème fraîche.
The closest in taste and consistency are thick country creams with a fat content of no more than 30%.
Sour cream can be used, but only if it is not sour; otherwise, the soup will acquire an unpleasant sour taste.
As an alternative, liquid cream from a package can be used, preferably with a fat content of 20%.
Return the soup to the heat and bring to a boil (but do not boil, otherwise the egg may curdle and form lumps!), continuing to whisk.
Serve the cream soup immediately after preparation, hot, garnished with the blanched cauliflower florets (which were set aside at the beginning of the recipe) and fresh parsley. Croutons can be offered as an accompaniment.
Source: jenskiymir
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