Creamy Cauliflower Soup
A perfectly heartwarming winter warmer similar to vichyssoise, this simple but delicious dish will keep you comfort in these cold Covid lockdown days! Plus, it's a great use of the delicious cauliflower floret! Serves 4 to 6, takes around an hour to prepare and based upon the recipe by Julie Andrieu.
1l of chicken/vegetable stock
80g of leeks (only the white stalks)
12 medium cauliflower florets (plus a few others for decoration)
100ml of liquid cream
2 egg yolks
3/4 branches of chervil (or parsley)
Wash the leeks under cold water then chop them finely.
In a saucepan, melt the butter over low heat, then add the leeks and leave to melt and cook for a few minutes.
Remove the saucepan from the heat to pour in the flour all at once and cook for 4 to 5 minutes, stirring constantly until thickened, then pour in the chicken or vegetable stock slowly until it has all been added to the mixture.
Then add the cauliflower florets, cover and leave to cook for 30 minutes. Once well cooked, mix everything finely with a blender.
In another recipient, mix the liquid cream with the egg yolks and a ladle of the velouté. Then pour the mixture back into the pan, add salt and pepper and stir with a whisk.
Pour everything into soup plates decorated with small steamed cauliflower chunks and decorate with a few chervil leaves.
We hope you enjoy making this as much as we enjoyed eating it!