The Cauliflower Cream Soup recipe I share is a quintessential French culinary pleasure. It encapsulates classic French dining, offering exquisite flavor and royal elegance.
Cauliflower Cream Soup, or La Crème Dubarry, is a French culinary legacy dating back to the 18th century. It was allegedly crafted by the royal chef of King Louis XV in honor of his mistress, Madame du Barry. This historic soup showcases the elegance of French gastronomy. The timeless recipe, preserved by Auguste Escoffier in his esteemed cookbook, embodies the sophistication of 18th-century courtly cooking. La Crème Dubarry continues to be a cornerstone of French cuisine, harmoniously blending straightforward preparation with refined, aristocratic flavors.
Home cooks can now easily recreate this gourmet soup, relishing its rich taste and texture.
Bon appétit!
For more French inspired soup recipes, look no further:
Ingredients
Instructions
- In a pot, melt butter and gently cook leeks until tender but not browned. Mix in flour to make a white roux, then gradually add hot broth while stirring constantly. Add the cauliflower florets and simmer for 25 min. Blend the soup until it presents a silky texture.
- In a bowl, whisk the egg yolks with the cream, then gently fold this mixture into the hot soup, stirring constantly. Season with salt and pepper. Serve the soup in bowls, garnished with sprigs of chervil or fresh parsley.