Crème du Barry - Cauliflower Soup (v)
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|This recipe serves 8 people
Add 2 to 1 in a pot. Gently sweat on a medium heat for 2/3 minutes, making sure no colouration occurs.
Add 3 until the flour makes a paste, then add 4 gradually bringing it to the boil. Keep stirring.
Adding the stock slowly allows the mixture to keep at boiling point, so the flour does not stick.
When boiling, add 5 and cook throughout.
Liquidize and pass through a sieve. Place the contents back in the pot and bring to boil.
Add 6 and bring it back to boiling point. Sample and season to your taste.
If vegetable cubes are used instead of fresh stock bear in mind it will already be adequately salted, so take care with additional seasoning.
Pour into a preheated soup bowl and add in 7 as a garnish.
The added florets will heat up from the soup itself.
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