Cream of Cauliflower Soup (Crème Du Barry)

JWU College of Culinary Arts

10 servings

Serving Size
8 ounces

Recipe ID

US standard
3 each
4 ounces
Onions, peeled, diced
4 ounces
Celery, washed, trimmed, minced
2 ounces
Leek, white only
2 ounces
Flour, , all-purpose
4 ounces
White chicken stock
2 ½ quarts
Potato, peeled, slice ¼”
4 ounces
Heavy cream
8 ounces
To taste
White pepper, freshly ground
To taste
Nutmeg, ground
To taste
  1. Gather all the ingredients and equipment.
  2. Prepare the cauliflower: wash the cauliflower, remove the green leaves and discard, cut out the core and chop coarsely, trim 30 florets for garnish (3/4” in diameter and 1” tall,) and coarsely chop the remaining cauliflower.
  3. In a stockpot, heat the butter. Sweat the onions, leek whites and celery with a generous pinch of salt. Add the flour and singer. Add the chopped cauliflower, the potatoes and half the stock, or enough to cover the vegetables. Bring to a boil and simmer for 30 – 40 minutes, or until cauliflower and potatoes are very tender.
  4. Purée the soup with hand blender, blender or food processor. Return to stove. Add remaining stock and season well. Bring to a boil. Temper in heavy cream. (If more viscosity is desired, temper in egg yolks, beurre manie or roux.)
  5. Blanch the cauliflower flowerets in salted water or cook in the steamer. Shock in ice water. Drain thoroughly and reheat just before service. Hold at 135°F (57°C) or higher.
  6. Adjust the seasonings, and serve hot in a preheated soup cup. Garnish with hot cauliflower flowerets and croutons.