Photograph of the finished Velouté Dubarry

France · Súp kem súp lơ trắng Dubarry

Velouté Dubarry

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

What to get ready

  • Photograph of White cauliflower White cauliflower 4 lb
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Fresh milk Fresh milk 5 ⅛ cups
  • Photograph of Fresh cream Fresh cream 1 ⅔ cups
  • Photograph of Unsalted butter Unsalted butter 6.3 oz
  • Photograph of Leek Leek 11.3 oz
  • Photograph of Nutmeg Nutmeg 0.3 oz
  • Photograph of Gruyère cheese Gruyère cheese 7.1 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 4.2 oz

Method

  1. 1 Separate the cauliflower into florets, reserving a few small florets to blanch separately for garnish.
  2. 2 Sauté the leeks in butter for 8 minutes without letting them turn golden; they should be off-white.
  3. 3 Cook the cauliflower and potatoes in a milk-water mixture for 25 minutes.
  4. 4 Cooked in milk instead of broth, the milk gives the soup its white color and mild flavor.
  5. 5 Blend until smooth, then strain through a fine sieve and mix with fresh cream in the kitchen.
  6. 6 Sprinkle blanched cauliflower florets, toasted breadcrumbs, and grated Gruyère cheese over the bowl.

With an appliance

  • Oven 43 min

    Replace steps 3–4: place cauliflower, potatoes, and milk-water mixture in a pot, cover loosely, and place on the middle rack of the oven at 150 degrees for 18 minutes; reduce by about 7 minutes. The even heat will soften the vegetables, keep the milk from overflowing or sticking to the bottom, and eliminate the need for constant stirring. Step 5 still involves blending, straining, and mixing with cream at room temperature.

Start cooking