potage dubarry recipe
CREAMY CAULIFLOWER SOUP
serves :3 portion
ingredients :
1 large cauliflower , cut into florets
20 g butter
1 tbsp plain flour
1/2 onion
salt to taste
1 large potato , peeled and chopped
1 leek / spring onion
100 ml milk
120 ml vegetable stock / chicken stock
50 ml double cream / cooking cream
3 slices bacon , chopped and fried
3 slices of bread , toast ( crouton )
Method of cooking :
*heat the butter in a large pan / pot and fry the onion until soft but not too brown , add plain flour then stir it for about 1 minute . add cauliflower , potato , stock and milk to the pot . letting it simmer for 15 to 20 minutes or until the vegetables are tender and a bit thick . add salt to taste .
*turn off the heat . let it cool a bit , puree until smooth with hand blander or in a food processor . Back to cook it again and add the cream . warm trough and add more seasoning if necessary.
*serve the soup in a bowls with a small pile of bacon and crouton in the center and parsley for garnish.
