VegetarianVacherin
115 min · 765 kcal · Snacks · Mediterranean
Mediterranean
Soup du Barry
The classic French velouté of cauliflower — florets and potato softened in butter with leek, simmered in stock and milk, then blended smooth and finished with a spoon of cream. Pale, silky and delicately nutty, it is served with a few tiny blanched florets and chervil.
Method
- Break 175 g of cauliflower into small even florets, discarding the thick core. Set aside 5 or 6 of the tiniest florets for the garnish. Peel 60 g of floury potato and cut it into 1 cm dice. Wash and finely slice 30 g of leek white.
- Melt 8 g of butter in a small heavy saucepan over low heat. Add the sliced leek with a pinch of salt and sweat for 4 minutes, stirring, until soft and translucent — it must not take any colour, or the soup will lose its pale ivory look.
- Add the cauliflower florets and diced potato and turn them in the butter for 2 minutes. Pour in 200 ml of stock and 50 ml of whole milk, tuck in 1 bay leaf and bring to a bare simmer.
4 more steps in Feat
Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.
Open in Feat — it's freeiPhone · App StorePer serving
283kcal
10gprotein
32gcarbs
15gfat
7gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
Was this recipe useful?
More like this
4 more steps in the app
Open in Feat