Ingredients (~4 servings)
- 1 tablespoon olive oil
- 1 shallot, diced
- 1 leek (white part only), cleaned and sliced
- 1 medium head of cauliflower (about 1.5 lbs), cut into florets
- 3 cups (750ml) low-sodium chicken or vegetable stock
- 1/3 cup (80ml) heavy cream
- 1 large egg yolk
- Salt and freshly ground black pepper to taste
- Fresh chervil or parsley, for garnish
Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced shallot and sliced leek and sauté for 3-5 minutes, until softened and fragrant.
Simmer the Soup
Add the cauliflower florets and the chicken or vegetable stock to the pot. Bring the mixture to a gentle simmer, then cover and cook for 20-25 minutes, or until the cauliflower is very tender.
Blend the Soup
Use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy.
If you are using a countertop blender, carefully blend the soup in batches and return it to the pot.
Temper the Cream and Egg
In a small bowl, whisk together the heavy cream and the egg yolk.
This mixture is called a “liaison” and it will add richness and a velvety texture to the soup.
Slowly ladle about a cup of the hot soup into the cream and egg mixture, whisking constantly. This process, called tempering, gently heats the egg yolk without scrambling it.
Finish the Soup
Pour the tempered cream mixture back into the soup pot. Continue to heat the soup over low heat, stirring constantly, until it has thickened slightly. Do not let the soup boil.
Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh chervil or parsley.
Cream of Cauliflower Soup (Crème du Barry)
Ingredients
- 1 tablespoon olive oil
- 1 shallot diced
- 1 leek white part only, cleaned and sliced
- 1 medium head of cauliflower about 1.5 lbs, cut into florets
- 3 cups low-sodium chicken or vegetable stock 750ml
- 1/3 cup heavy cream 80ml
- 1 large egg yolk
- Salt and freshly ground black pepper to taste
- Fresh chervil or parsley for garnish
Instructions
- Heat olive oil in large pot over medium heat. Add shallot and leek, sauté 3-5 minutes until soft.
- Add cauliflower and stock. Bring to simmer, cover and cook 20-25 minutes until cauliflower is tender.
- Blend soup until smooth using immersion blender.
- Whisk heavy cream and egg yolk in small bowl. Slowly stir in 1 cup hot soup to temper.
- Pour tempered mixture back into pot. Heat on low, stirring until thickened. Do not boil.
- Season with salt and pepper. Serve hot with fresh herbs.
