Makes: 2 liters. Cooking time: 90 mins.
Ingredients:
— 120 grams butter
— 120 grams flour
— 2½ liters white chicken stock
— 1 kg cauliflower
— seasoning of salt and pepper
— 2 dl cream
— 50 grams butter
Method:
(1) Melt the butter in a pan.
(2) Add the flour, cook to a second stage roux and allow to cool.
(3) Add the white stock and allow to simmer
(4) Set aside 100 g of florets of cauliflower for garnishing, blanch the remainder, add to the soup and season.
(5) Cook the florets of cauliflower in salted water, refresh and retain in a basin of cold water until required.
(6) When the soup has cooked for about 1 hour test that the cauliflower is done.
(7) Pass through a fine sieve, soup machine or liquidiser.
(8) Reboil, correct the seasoning, consistency, and season to taste; add the florets of cauliflower.
(9) Finish the soup with the cream and butter.
Note:
This soup may also be served as Velouté Dubarry by finishing with the appropriate liaison of egg yolks, cream and butter.