French cuisine · Soups & Stews

Velouté Dubarry

Velvety cauliflower soup with cream and nutmeg, finely puréed and sprinkled with golden croutons.

Ingredients · for 4 servings

• 1 cauliflower (approx. 900 g)
• 1 potato
• 1 onion
• 1 l vegetable stock
• 200 ml cream
• 40 g butter
• 1/2 tsp nutmeg
• 2 slices white bread
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Trim the cauliflower and break into small florets, setting aside eight nice florets; peel and dice the potato and onion.
2. Melt 30 g butter in a pot and sweat the onion in it for 4-5 min. until translucent without browning - the soup should stay pale.
3. Add the cauliflower and potato, sauté briefly, pour in the vegetable stock and simmer covered for 20 min. until everything is very soft; cook the eight florets along for the last 8 min. and then lift them out.
4. Cut the white bread into 1 cm cubes and fry in olive oil over medium heat for 4-5 min. until golden brown all over, then drain on kitchen paper.
5. Purée the soup finely, pass through a sieve, stir in the cream and reheat without letting it boil; season with nutmeg, salt and pepper.
6. Swirl in the remaining butter, fill into warmed bowls and serve with the reserved florets and croutons.