Cream of Cauliflower with Leek and Potato Soup

(mydeliciousmeals.com)
This Cream of Cauliflower with Leek and Potato Soup is a combination of two French soups - Crème Du Barry and Potage Julienne D’Arblay. It's made with cauliflower, leek, potato, carrot, cream, butter and parsley. A great warming meal for fall and winter time. My friend Anna Owens shared this recipe with me.
Cream of Cauliflower with Leek and Potato Soup

Ingredients

  • 1 cauliflower (small head, cut into florets)
  • 4 cups chicken broth
  • 1 leek (cleaned, green part discarded)
  • 1 potato (peeled and cubed)
  • 1/2 cup heavy cream
  • 1/2 carrot (chopped)
  • 1 egg yolk
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • parsley (fresh)
  • thyme
  • salt
  • pepper
Yield:
Servings
Prep time:
15 minutes
Cook time:
40 minutes
Total time:
55 minutes
Yield: 3 Servings | Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes

Instructions

1. Prepare bouquet garni. Take one layer of leek and place parsley and thyme inside it, roll and tie securely with kitchen twine.
Cream of Cauliflower with Leek and Potato Soup photo instruction 1
2. Slice the rest of the leek.
3. Set aside two handfuls of small cauliflower florets. In a large pot bring water to a boil. Add the rest of the cauliflower and cook for about 1/2 minute. Drain the water. Add potato cubes, sliced leek, bouquet garni and chicken broth. Bring to a boil, then reduce the heat, cover and gently simmer for 15-20 minutes until the vegetables are tender.
Cream of Cauliflower with Leek and Potato Soup photo instruction 2
4. Meanwhile, in a bowl, whisk together egg yolk and 1/3 cup of heavy cream.
Cream of Cauliflower with Leek and Potato Soup photo instruction 3
5. Prepare garnish. Heat olive oil in a medium skillet. Add the reserved cauliflower florets, season with salt and fry until brown and starting to soften. Add 1 tablespoon butter, cook for about 10 seconds and drain the florets on paper towel.
Cream of Cauliflower with Leek and Potato Soup photo instruction 4
6. When vegetables are tender, puree the mixture in a food processor or blender until very smooth. Season with salt and pepper, add 1 tablespoon butter and the rest of heavy cream. Mix well.
Cream of Cauliflower with Leek and Potato Soup photo instruction 5
7. Whisk in the cream and egg yolk mixture, reheat before serving. (Do not overheat the soup after adding this or it will curdle.)
Cream of Cauliflower with Leek and Potato Soup photo instruction 6
8. Serve garnished with some of the reserved cauliflower florets and fresh chopped parsley.

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