Crème du Barry
(Cream of Cauliflower Soup)
Recipe compliments of Chef John Bennet and The Painted Door Gallery in Oklahoma City, OK. This is such a delicious soup on a cold winter’s day.
Ingredients:
1 stick butter
1 cup diced yellow onion
2 T. minced garlic
1 cup diced raw carrots
1 large head cauliflower, finely chopped
4 T. flour
2 quarts rich chicken stock
3 bay leaves
1 teaspoon thyme
1 pint half and half
1 pint heavy whipping cream
salt
cracked black pepper
Tabasco
Worcestershire Sauce
Melt 1 stick of butter in soup pot. Add onion, garlic, carrots, and cauliflower. Cover and let in butter until vegetables begin to soften and brown. Add flour, uncover and cook, stirring well until flour begins to form a roux and turns light brown. Add chicken stock, bay leaves, thyme and stir well. Bring to a simmer, stirring well; cook until vegetables are tender but crisp. Add half and half and heavy whipping cream. Season to taste with salt, pepper, Tabasco and Worcestershire Sauce. Serve with mixed spring salad and parmesan cheese toast or top with parmesan croutons. Serves 8.
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