Photograph of the finished Crème Dubarry

France · Súp kem súp lơ trắng

Crème Dubarry

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White cauliflower White cauliflower 2.2 lb
  • Photograph of Potato Potato 8.5 oz
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Fresh milk Fresh milk 1 ⅔ cups
  • Photograph of Fresh cream Fresh cream ⅔ cup
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Separate the cauliflower into individual florets, reserving a few nice-looking florets for garnish.
  2. 2 Boil the branches separately for 5 minutes, then remove and soak in ice water.
  3. 3 Melt the butter, then add the chopped cauliflower and potatoes and stir-fry for 5 minutes.
  4. 4 Mix fresh milk with enough water to cover the vegetables, season with salt, and simmer for 20 minutes until the vegetables are very tender.
  5. 5 Blend and strain the soup until smooth, then add the fresh cream, and season with nutmeg and pepper.
  6. 6 Scoop into a bowl, arrange the reserved cauliflower florets on top, and serve hot.

With an appliance

  • Oven 48 min

    Replace step 4: cover the pot of cauliflower, potatoes, and milk and set to 155 degrees for 23 minutes; about 3 minutes longer than usual, but the milk won't overflow or burn, the vegetables will soften evenly, and no stirring is needed.

Start cooking