This creamy cauliflower soup, also called potage dubarry, is one of my favourite soups. It is also one of the very first recipes I posted when I first started this blog. My original recipe had chorizo and some browned cauliflower florets on top as well. But as time went on, I found myself only sticking to the basic cauliflower soup without many toppings. It’s a soup I make regularly as an entree or side. So I decided to re-post with new pictures so it doesn’t get lost in the archives because it’s really such a wonderful soup.
It’s also much easier to make in a Thermomix, if you have one, which halves the time taken.
Serves 4 (approx. 255 calories per serve)
Prep time 20 mins
Cook time 30 mins
Ingredients
1 onion, sliced
20g butter
1/2 cauliflower, cut into florets
1 medium potato, cut into 2cm pieces
300ml light thickened cream
200ml water
1 vegetable stock cube
1 sprig parsley
Melt the butter in a pot and fry the onions until they soften a little. Then add the cauliflower, potatoes, thickened cream, vegetable stock and water.
Bring to the boil and let it simmer for 15 minutes or until the potatoes and cauliflower have softened.
Purée the soup using a stick blender or food processor until smooth and consistent. Sometimes I run it through a sieve to get a smoother consistency.
Garnish with parsley and serve. Alternatively, you can also try topping with chorizo and browned cauliflower florets.
Thermomix Adaptation
1 onion, quartered
20g butter
1/2 cauliflower, cut into florets
1 medium potato, cut into 2cm pieces
300g light thickened cream
200g water
1 vegetable stock cube (or 1 tsp of paste)
1 sprig parsley
Place onion in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Put measuring cup into lid and add butter then sauté 5 min/100°C/reverse/speed 1. Scrape down sides of mixing bowl with spatula.
Add cauliflower, potato, vegetable stock, water and thickened cream then cook 15 min/90°C/reverse/speed 0.5.
Blend 1 min/speed 5-9, increasing speed gradually.
Serve hot with parsley.