Home Cooking


Cream of Cauliflower Soup


Home Cooking 14

Cream of Cauliflower Soup

grampart | Feb 16, 2013 05:16 AM

Last night I promised to post this recipe in response to a poster who was looking to start a small business. That thread seems to have disappeared, but here is the recipe in the hope that poster will discover it.

Creme DuBarry (Cream of cauliflower soup)

1 large or 2 small cauliflowers, about 3 pounds untrimmed
3 cups fresh or canned chicken broth
1/2 cup raw rice
salt and freshly ground black pepper
3 cups milk
1/4 tsp. freshly ground nutmeg, or to taste
1/8 tsp. cayenne pepper, or to taste
1/2 cup heavy cream

1. Trim the cauliflower of leaves and carve out and discard the center core. Cut or break the cauliflower into large flowerets. Place them in a pot and add cold water to cover. Do NOT add salt. Cover with lid and bring to boil. Simmer for about 2 minutes, no longer. Drain immediately. Set aside about 3 pieces for garnish when the soup is cooked. Break them into smaller pieces. Place the remaining cauliflower in a saucepan and add the chicken stock. Add the rice, salt and pepper to taste. Simmer for 30 minutes.

2. Pour the cauliflower with broth into the container of a blender or food processor. This will probably have to be done in two or three steps. Blend until smooth and return to saucepan. Add the milk, s&p, nutmeg, and cayenne. Bring to boil and add the cream.

3. Spoon into cup or bowl and add a few pieces of garnish.

YIELD: 6 to 8 servings

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