Prepare to be transported to the luxurious kitchens of French nobility with this velvety Dubarry Cauliflower Cream Soup that promises to elevate your culinary experience from ordinary to extraordinary. Named after the famous Madame du Barry, mistress of King Louis XV, this soup embodies sophistication, comfort, and pure gastronomic pleasure in every spoonful. With its creamy texture, delicate flavor, and elegant presentation, this recipe will make you feel like culinary royalty without spending hours in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 medium cauliflower, chopped
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and white pepper to taste
- Chopped chives for garnish
Instructions
- Wash the cauliflower thoroughly and cut into small, uniform florets to ensure even cooking.
- In a large heavy-bottomed pot, heat a small amount of butter or olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add the chopped cauliflower florets to the pot and stir to combine with the onions. Cook for an additional 2-3 minutes to slightly caramelize the cauliflower and enhance its flavor.
- Pour the chicken broth over the cauliflower and onions, ensuring all vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until the cauliflower is completely tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches and blend until completely smooth.
- Return the soup to low heat and stir in the heavy cream. Warm gently without allowing the soup to boil, which could cause the cream to separate.
- Season with salt and white pepper to taste, adjusting the seasoning gradually and tasting as you go.
- Ladle the soup into warm serving bowls and garnish with finely chopped fresh chives. Serve immediately while hot.
Tips
- Choose a fresh, firm cauliflower with tight, white florets for the best flavor and texture.
- Cut cauliflower into uniform pieces to ensure even cooking and a smooth consistency.
- Sauté onions slowly to develop a sweet, caramelized base for your soup.
- Use an immersion blender for easier and safer blending directly in the pot.
- Season gradually and taste as you go to achieve the perfect balance of flavors.
- For extra richness, consider adding a small amount of butter when stirring in the cream.
- Garnish with high-quality, finely chopped chives for a professional touch.
- Serve immediately in warmed bowls to maintain optimal temperature and texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
