Traditional French CAULIFLOWER SOUP I Authentic creamy Velouté Dubarry

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the ingredients: cauliflower, leek, butter, flour, vegetable stock, double cream, egg yolk, and seasonings.

Cut the leek finely and melt butter in a pan over low heat.

Add the chopped leek to the melted butter and season with a little salt; cook for 1-2 minutes until soft without coloring.

Add flour to the leek and cook without browning, similar to making a béchamel sauce.

Pour in the vegetable stock and add large pieces of cauliflower florets.

Season with salt, nutmeg, black pepper, and cayenne pepper; bring to a boil.

Reduce heat, cover with a lid, and simmer gently for 25-30 minutes until the cauliflower is tender.

Prepare the dressing by cooking small pieces of cauliflower in boiling water or stock for 2-3 minutes until al dente.

In a separate bowl, mix egg yolk with double cream to create the liaison for the soup.

Once the soup is cooked, blend it until smooth using a manual blender or immersion blender.

Take a small amount of the blended soup and mix it with the cream and egg yolk mixture; warm it up before adding it back to the soup.

For dressing, prepare curry oil by mixing curry powder with sunflower oil.

Garnish the soup with the cooked cauliflower pieces, curry oil, and optionally parsley or other herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens