Cream of Cauliflower Soup
Creme Dubarry
1 Cauliflower
600ml (1 pint) Vegetable or Chicken Stock
300ml (½ pint) Milk
150ml (¼ pint) Cream
2 Leeks
1 small Onion
2-3 Garlic Cloves
25g (1oz) Butter
15g (½oz) Fresh Thyme or Tarragon
Bay Leaf
Nutmeg
Parsley
Ground White Pepper
Chop the leeks, onion and garlic.
Sauté in melted butter until the onions are transparent.
Cut up the cauliflower
Place the cauliflower, thyme or tarragon and bay leaf in a saucepan.
Simmer in the stock and milk until the cauliflower is soft.
Remove the bay leaf and liquidise or sieve to a smooth puree.
Stir in the cream.
Garnish with cauliflower florets and chopped parsley.
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