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Cream of Cauliflower Soup (Crème du Barry)

This is a classic French soup made with a whole head of cauliflower, aromatics, and enriched with a cream and egg yolk liaison. The result is a velvety, flavorful soup that is perfect as an elegant starter or a comforting meal.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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.

Notes

Use immersion blender for easiest results. Tempering prevents egg from curdling.
Tried this recipe?Leave a comment below & let me know!