Madame Du Barry Cauliflower Cream
This delicious Cauliflower Cream is comforting and cozy, perfect for these cold Autumn and Winter days. Cauliflowers are filled with nutrients, antioxidants and fibre and are the perfect ingredient for this deliciously creamy soup.
This creamy soup was named after Madame Jeanne Bécu, comtesse du Barry, a famous French woman who was the last mistress of king, Louis XV. Back then, it was a common practice to recognise royalty and other public figures by naming culinary creations after them, and this delicious soup was named after her.
Even though the soup is made with cream and butter it still remains quite light and fluffy and is not too filling thanks to the cauliflower.
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ingredients for the Bread 4 people:
Cauliflower - 1 Medium (around 600 g)
White Onion - 1
Leek - 100 g
Potato - 1 Medium
Butter - 45 g
Olive Oil - 45 mL
Cornstarch - 1 Tbs
Vegetable Broth - 600 mL
White Wine (or Apple Cider) - 30 mL
Egg - 1 yolk
Cream - 150 mL
Salt
Freshly ground black pepper
Preparation:
Wash the cauliflower with water and cut it into 6 or 8 pieces. Steam it in a pot well covered for about 25 minutes.
Meanwhile, remove the out layer of the leek and onion and chop them. Peel and chop the potato.
In a large pot cook the onion with the oil and half of the butter. When it softens, add the leek and continue to cook for another 10 minutes.
Add the potatoes and brown everything for another five minutes. At the end add the cornstarch and give it a few last turns, being careful not to burn it. Add the broth and the wine, add a pinch of salt and cook for about 12 minutes.
Transfer the content to a blender or use a hand mixer. Blend together with the cauliflower.
In another bowl mix together the egg yolk and cream with a hand blender and set aside.
Mix together the cauliflower mix with the egg yolk and cream.Add salt and pepper. Keep mixing until you get a very fine cream.
Enjoy!