Creme Du Barry Cauliflower Soup
Indulge in the velvety elegance of Creme Du Barry Cauliflower Soup, a classic French-inspired recipe that transforms simple ingredients into a luxurious bowl of comfort. This creamy cauliflower soup combines the delicate flavors of leeks, onion, and garlic with the richness of butter, whole milk, and heavy cream, creating a silky-smooth texture that’s both humble and sophisticated. A subtle hint of freshly grated nutmeg and a touch of ground white pepper elevate the dish, while garnish options like fresh parsley and crunchy croutons provide delightful contrasts. Perfect as a cozy starter or a light main course, this recipe is easy to prepare in under an hour, with simple steps including simmering and pureeing for a flawless finish. Whether you’re warming up on a chilly evening or impressing guests with a refined yet approachable soup, Creme Du Barry delivers satisfying elegance in every spoonful.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Unsalted butter
- 1 Leek (white and light green parts only)
- 1 Yellow onion
- 2 cloves Garlic
- 4 cups Chicken or vegetable stock
- 1 cup Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 0.25 teaspoon Nutmeg (freshly grated)
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.5 cup Croutons (optional, for serving)
Instructions
Prepare the cauliflower by removing the leaves, breaking it into florets, and rinsing thoroughly. Set aside.
Thinly slice the leek and dice the onion. Mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic. Cook gently for 5-7 minutes until softened but not browned.
Add the cauliflower florets to the pot and stir to coat them in the butter and aromatics.
Pour in the chicken or vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until the cauliflower is tender.
Remove the pot from the heat. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. Work in batches if necessary to avoid overfilling the blender.
Return the pureed soup to the pot and stir in the milk, heavy cream, salt, white pepper, and nutmeg. Reheat gently over low heat, but do not let it boil.
Taste the soup and adjust seasoning if needed. Add more salt or pepper to suit your taste.
Serve hot, garnished with chopped fresh parsley and croutons if desired.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 8158 mg | 355% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 37.4 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 653 mg | 50% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2998 mg | 64% | |
*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.
