Cream of Cauliflower Soup Creme Du Barry
Indulge in the velvety elegance of Cream of Cauliflower Soup, also known as Crème du Barry, a French-inspired classic brimming with delicate flavor and creamy richness. This sophisticated soup starts with tender cauliflower florets simmered alongside aromatic leeks and onions, then blended to perfection for an irresistibly smooth texture. Enriched with a luscious blend of whole milk, heavy cream, and a hint of freshly grated nutmeg, this dish embodies comfort and refinement in every spoonful. Perfect as a starter or a light main course, it’s topped with a vibrant sprinkle of fresh parsley and pairs beautifully with crusty bread or golden croutons. Ready in under an hour, this recipe is an ideal choice for elegant dinners or cozy nights in.
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Recipe Information
Ingredients
- 1 head cauliflower (trimmed into florets)
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 1 medium leek (white and light green parts only, sliced thinly)
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup whole milk
- 1 cup heavy cream
- 0.25 teaspoons nutmeg (freshly grated)
- 1 teaspoon salt
- 0.5 teaspoons black pepper (freshly ground)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Prepare the cauliflower by removing the leaves and trimming it into small florets. Set aside.
In a large pot, melt the butter over medium heat. Once the butter is melted, add the chopped onion and sliced leek. Cook, stirring occasionally, until they are soft and translucent, about 5 minutes.
Stir in the flour and cook for 2 minutes to eliminate the raw flour taste, stirring constantly to prevent lumps.
Gradually pour in the chicken or vegetable stock, stirring continuously to combine with the flour mixture.
Add the cauliflower florets to the pot and increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the cauliflower is very tender.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender to puree, then return it to the pot.
Stir in the milk, heavy cream, grated nutmeg, salt, and pepper. Warm gently over low heat, stirring occasionally, but do not allow the soup to boil.
Taste and adjust seasonings if necessary. If the soup is too thick, you can add a little more stock or milk to reach your desired consistency.
Ladle the soup into bowls, garnishing each portion with a sprinkle of fresh parsley.
Serve warm with crusty bread or croutons for added texture.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 331 mg | 110% | |
| Sodium | 6174 mg | 268% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 33.3 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 549 mg | 42% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2749 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
