Crème Dubarry

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.