French Cauliflower Cream Soup (Crème Dubarry) is a classic French recipe with a silky texture, sure to win over even those who don’t usually enjoy cauliflower. This creamy and flavorful soup is very easy to make with just a few ingredients and can also be prepared with a Thermomix. Perfect for cold days, it can be served as a warm or chilled starter, either in bowls or in small glasses.
For a festive touch, you can garnish the soup with smoked salmon and garlic croutons, making it a wonderful starter for Christmas Eve dinner.
Served simply or with refined accompaniments, this soup appeals to young and old alike and quickly becomes a must-have for winter meals.
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What is the origin of French Cream of Cauliflower Soup (Crème Dubarry)?
This delicious soup was created by the Countess du Barry’s chef in 1768. She asked him to prepare a recipe based on cauliflower and cream for the King’s supper. The King liked the soup so much that he gave it the name Crème Dubarry.
Ingredients:
NB: Find the printable recipe card at the end of the article.
- 1 Cauliflower
- 200 ml heavy cream (7 oz)
- 1 small yellow onion or 2 leek whites
- 1 clove garlic (optional)
- 50 g butter (1.8 oz)
- Water to cover the cauliflower in the pot
- 250 ml milk (8.8 oz)
- 2 chicken bouillon cubes
- salt and pepper
- 1 egg yolk (optional)
Preparation Steps:
Cut the cauliflower into small florets and wash them thoroughly.
Set aside a few florets to garnish the soup later.
Finely slice the onion or leek whites and mince the garlic clove.
Melt the butter in a Dutch oven or large pot, then sauté the onion or leek whites with the garlic, sweating them gently without letting them brown.
Add the cauliflower florets and pour in enough water to just cover them.
Crumble the two chicken bouillon cubes over the vegetables.
Cook uncovered over medium heat for about 30 minutes, or until the cauliflower is very tender. Check doneness with the tip of a knife and add a little water if needed.
Once the cauliflower is cooked, add the milk and bring the soup to a gentle simmer.
Blend the soup until very smooth using an immersion blender. For an even silkier texture, you can strain it through a fine sieve.
Return the soup to the heat, stir in the cream, and adjust the consistency if needed. Season with salt and pepper. The Crème Dubarry should be rich and creamy.
If using the egg yolk for thickening, whisk it into the cream before adding it to the soup.
Let the soup simmer gently for a few minutes, then remove from heat.
Serve in bowls and garnish with a few cauliflower florets for a bit of crunch. You can also blanch the florets for 10 minutes in boiling water, then refresh them in ice water to keep them slightly crisp.
This creamy cauliflower soup is smooth, comforting, and sure to become one of your favorite cauliflower-based recipes.
Thermomix Cream of Cauliflower Soup Recipe
Thermomix Cream of Cauliflower Soup RecipeCut the peeled onion into large pieces and place them in the Thermomix bowl.
Add the garlic and leeks cut into small pieces.
Chop for 5 seconds at speed 5, then scrape down the sides with the spatula.
Add the butter and cook for 2 minutes at 100°C (212°F) on speed 2.
Add the small cauliflower florets to the bowl along with the water and the two bouillon cubes.
Set to simmer mode at 100°C (212°F) for 25 minutes on speed 1.
After cooking, blend for 2 minutes, gradually increasing the speed from 5 to 10.
Add the fresh cream and milk, then continue cooking for 3 minutes at 100°C (212°F) on speed 4. Season with salt and pepper to taste.
Serve very hot, optionally garnished with garlic croutons and chopped chives.
How to Serve this Cream of Cauliflower Soup?
You can serve this soup in bowls or in small glasses for an appetizer dinner. I like to serve it with garlic croutons and Herbes de Provence.
You can decorate the top with a few cauliflower florets and chopped chives.
Other Recipes You might Like
French Cauliflower Cream Soup (Crème Dubarry)
INGREDIENTS
- 1 Cauliflower
- 200 ml heavy cream
- 1 small yellow onion or 2 leek whites
- 1 clove garlic optional
- 50 g unsalted butter
- Water to cover the cauliflower in the pot
- 250 ml milk
- 2 chicken bouillon cubes
- salt and pepper
- 1 egg yolk optional
PREPARATION
- Cut the cauliflower into small florets and wash them thoroughly.
- Set aside a few florets to garnish the soup later.
- Finely slice the onion or leek whites and mince the garlic clove.
- Melt the butter in a Dutch oven or large pot, then sauté the onion or leek whites with the garlic, sweating them gently without letting them brown.
- Add the cauliflower florets and pour in enough water to just cover them.
- Crumble the two chicken bouillon cubes over the vegetables.
- Cook uncovered over medium heat for about 30 minutes, or until the cauliflower is very tender. Check doneness with the tip of a knife and add a little water if needed.
- Once the cauliflower is cooked, add the milk and bring the soup to a gentle simmer.
- Blend the soup until very smooth using an immersion blender. For an even silkier texture, you can strain it through a fine sieve.
- Return the soup to the heat, stir in the cream, and adjust the consistency if needed. Season with salt and pepper. The Crème Dubarry should be rich and creamy.
- If using the egg yolk for thickening, whisk it into the cream before adding it to the soup.
- Let the soup simmer gently for a few minutes, then remove from heat.
- Serve in bowls and garnish with a few cauliflower florets for a bit of crunch. You can also blanch the florets for 10 minutes in boiling water, then refresh them in ice water to keep them slightly crisp.
- This creamy cauliflower soup is smooth, comforting, and sure to become one of your favorite cauliflower-based recipes.
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