Dubarry Cauliflower Soup

Summary

Ingredients

• 1 medium cauliflower
• 1 large potato (s), (medium firm to floury)
• 500 ml milk, (whole milk), fresh
• 500 ml vegetable broth, or meat broth
• 1 teaspoon salt
• pepper
• nutmeg
• 1 dash port or sweet sherry
• 1 lemon (s), the juice from it
• 20 g butter, very cold
• 100 ml whipped cream
• 1 egg yolk
• Herbs, fresh (parsley, chervil or chives) to taste

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Instructions

1. Peel the potato and cut into 1 cm cubes. Clean the cauliflower, cut out the stalks and cut into small florets. Heat the milk with 1/4 l of the stock in a saucepan and add the potato cubes and the cauliflower. Bring to the boil once, then simmer for 20 minutes. Stir regularly for the milk.
2. When the vegetables are soft, pull the pot off the hob and puree the soup mixture very finely with a hand blender (if you want to take the trouble, you can also strain it through a fine sieve). Season with pepper, nutmeg, lemon, the sherry or port wine and (very carefully) salt. Reheat the soup until the alcohol has evaporated. Add butter and 1 heaped tablespoon of parsley. Whisk the egg yolks well with the cream and stir in. The soup must no longer boil! Possibly add some of the rest of the broth until the soup has a pleasant consistency. Season again to taste, then distribute on plates and garnish with finely chopped parsley, plucked chervil leaves or small chives.
3. A slice of freshly cut baguette goes well with it.
4. Tip:
5. The soup becomes more “vegetable” if you omit butter or port / sherry. You can also process broccoli according to the same recipe, but then you should avoid the nutmeg.
6. Annotation:
7. King Louis XV supposedly liked cauliflower so much that he named the soup from it after his favorite mistress, Madame de Dubarry. It is easy to prepare and the result is delicious.