Crème DuBarry

Creme DuBarry2



2 medium sized leeks
1 head of cauliflower
¼  cup butter
¼ cup all purpose flour
6 cups chicken stock or chicken bouillon
120ml/¼ pt double cream
salt and pepper

  1. Trim and clean the leeks
  2. Chop the leeks
  3.  Remove the leaves from the cauliflower, and rinse under running water.
  4. Slice the head in two and then slice off the florets from the central stalk.
  5. Place the florets in a pot of cold water and heat just until the water comes to a full boil.
  6. Remove from the heat and immediately drain, then rinse with cold water.
  7. Set aside about 1 cup of cauliflower for the decoration, breaking them into small florets.
  8. In a large heavy pot, melt the butter.
  9. Add the chopped leeks and cook, stirring occasionally for about 5 minutes.
  10. Add the flour and stir to coat the leeks completely.
  11. Add the stock or bouillon gradually, stirring continually with a wooden spoon to keep things smooth and blended.
  12. Bring the mixture to the boil
  13. Add the cauliflower, then lower the heat.
  14. Simmer for 30 minutes, or until the cauliflower is very tender.
  15. Allow the soup to cool a little, then process it in a blender.
  16. Pour the cream into the soup and warm on low heat to desired temperature. 
  17. Season to taste with salt and pepper.
  18. To serve place a couple of the reserved florets in each bowl, before pouring the soup on top.
  19. You can further decorate with paprika and chives if you wish, or you may like to include a few homemade croutons.  Crisped chorizo or sautéed crayfish also work well