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Bowl of cream of cauliflower soup
Photo: Ruth Hartnup from Vancouver, Canada, Wikimedia Commons, CC BY 2.0 (cropped)

Soups

Crème Dubarry

Crème Dubarry made with cauliflower, onion, margarine and plain flour. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Gently cook all the sliced vegetables, in the fat with lid on.

  2. Mix in the flour and cook slowly for a further 4-5 min.

  3. Gradually had the hot stock.

  4. Stir to the boil.

  5. Add the B.G. and seasoning.

  6. Simmer for 45 min, skim when necessary.

  7. Remove the B.G. and blitz.

  8. Return to a clean pan and re-boil.

  9. Correct consistency and seasoning.

  10. Cream the soup.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Fruit & veg

Dairy & eggs

Tins, jars & stock

Baking

Fresh herbs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “sr601”.