Cauliflower Soup Creme Du Barry Recipes

Steps:

• In a glass bowl, stir together the cram and sour cream and set aside.
• In a dutch oven, saute together cauliflower, onion, shallots and garlic in lemon juice and butter until onions and cauliflower are soft. Do not allow the vegetables to brown. In a food processor or in a blender (in batches) puree the cauliflower mixture with some of the broth.
• Pour blended soup back into the dutch oven and add the remaining chicken broth, seasonings, parsley and some of the and chives. Simmer soup for a few minutes. Add the cream mixture and stir until it is blended. Heat through and serve with a sprinkling of chives and dill.

Steps:

• Add oil and butter to pan and heat. Add leeks and cook on low for 10 minutes.
• Add cauliflower, potatoes and stock. Stir. Season with salt,pepper, garlic.
• Cover and bring to a boil. Then simmer for about 20 min or until cauliflower and potatoes are soft. Cool slightly.
• Puree in a blender or food processor until smooth. Careful! You might have to do that in batches. Return to pan and heat. Check for seasoning. You might have to add some chicken stock or milk to adjust consistency.
• Pour into soup bowls and garnish with chopped parsley.

Steps:

• Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown.
• Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly.
• Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk.
• Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center.

Steps:

• Set aside 2 handfuls cauliflower florets. Heat the butter in a large pan and fry the onions until soft but not brown. Add the cauliflower, potatoes, milk and stock to the pot. Bring to the boil before reducing the heat and letting it simmer for 15-20 minutes or until the vegetables are tender.
• Puree until smooth in a food processor. Return to the pan and add the cream. Warm through and add more seasoning if necessary.
• Heat the oil in the pan and the reserved cauliflower florets. Fry them until brown and starting to soften. Add a splash of water and and cook for a further 2 minutes or until just tender. Tip the cauliflower into a bowl.
• Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
• Serve the soup in bowls with a small pile of crisp cauliflower in the center, topped with a couple of slices of chorizo and scattered with coriander.

Steps:

• Set aside two handfuls of small cauliflower florets. Heat the butter in a large pan, add the shallots and gently fry until soft but not brown. Add the cauliflower, potatoes, milk and stock. Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 mins until the vegetables are tender. Purée until smooth either with a stick blender or in a food processor (you will need to do this in batches). Return to the pan and add the cream. Warm through and add more seasoning if necessary.
• Heat the oil in a pan, add the reserved cauliflower florets and fry until brown and starting to soften. Add a splash of water, cover and cook for a further 1-2 mins until just tender. Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
• Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.