Cream of Cauliflower Dubarry

Ingrédients pour 4 parts

• 40 g. butter
• 1 g. sea salt
• 2 shallots
• 250 ml. whole milk
• 1 g. black pepper
• 500 g. cauliflowers
• 250 ml. chicken broth

Ustensiles

• blender
• sauce pan
• strainer

Préparation

1. 1

   Steam the cauliflower for 15 minutes.

2. 2

   Drain the cauliflower using a colander.

3. 3

   Melt the butter in a saucepan.

4. 4

   Finely chop the shallots and sweat them in the melted butter for 5 minutes without browning.

5. 5

   Add the pre-cooked cauliflower, milk, and chicken broth to the saucepan.

6. 6

   Season with salt and white pepper.

7. 7

   Bring everything to a boil then simmer for about ten minutes.

8. 8

   Blend the soup using an immersion blender until smooth and homogeneous.

9. 9

   Adjust seasoning if necessary.

10. 10

    Serve the Cream of Cauliflower Dubarry hot.