Cream of Cauliflower Cream Du Barry Recipe

Name: Cream of cauliflower soup Du Barry style
Prep time: 7 min
Cook time: 1 h 3 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 600 g cauliflower; 150 g de cebolla; 150 g de puerro; 200 g de patatas; 45 g de mantequilla; 600 ml de caldo de verduras; 200 ml de nata para cocinar; 45 ml de aceite de oliva; 30 ml de vino blanco; 1 yema de huevo; 1 diente de ajo; Pimienta; Sal; Accesorio cuchilla; Accesorio removedor; Cestillo de cocción; Espátula

A soft, light dish, suitable for any situation, either for a dinner after a day's work, or as a starter in a weekend menu with guests at home.

Easily prepare this Cream of Cauliflower Du Barry Style with the Küken TOUCH 9000 food processor.

RatingDifficultyBeginner

When it is time to present our cauliflower cream we can do it with some croutons, a drizzle of olive oil and freshly ground pepper on top.

In this type of recipes where we must alternate between the different accessories, we must be careful not to burn ourselves or cut ourselves when handling the accessories.

Yields6 Servings

Prep Time7 minsCook Time1 hr 3 minsTotal Time1 hr 10 mins

600 g cauliflower

150 g onion

150 g leek

200 g of potatoes

45 g butter

600 ml of vegetable stock

200 ml of cooking cream

45 ml of olive oil

30 ml of white wine

1 egg yolk

1 clove of garlic

Pepper

Salt

Küken Accessories

Blade accessory

Solvent accessory

Cooking basket

Spatula

Elaboration

We mount the blade accessory on our Küken robot.

We introduce in the robot 150 g of peeled and chopped onion, 150 g of leek also chopped and without the first layer and 1 clove of garlic.

Chop for 1 minute at speed 5.

Reserve the contents in a bowl.

We replace the blade accessory with the basket drive shaft.

Add 800 ml of water into the mixing bowl and 600 g of chopped cauliflower into the basket.

Cook for 25 minutes at 120ºC.

Set aside the cooked cauliflower and remove the cooking broth that has been left inside the glass.

We replace the drive shaft of the basket with the remover accessory.

Add 45 g of butter, 45 ml of oil, the chopped vegetables and salt and pepper to taste.

Cook for 10 minutes at 120 ° C and speed 1.

Add 200 g of peeled potato in small pieces and a pinch of salt.

Cook for 10 minutes at 120 ° C and speed 1.

Add 600 ml of stock and 30 ml of wine through the filling hole without opening the lid.

Cook for 15 minutes at 100ºC and speed 1.

Once the contents have been tempered, replace the remover accessory with the blade accessory.

Add the cooked cauliflower.

Grind for 1 minute at speed 5.

Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.

Taste the cream and correct the salt if necessary.

Add 200 ml of cream, the beaten yolk of one egg and a little freshly ground pepper.

Grind for 1 minute at speed 5.

CategoryFirst

OUR CAULIFLOWER CREAM DU BARRY IS READY TO EAT!

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Ingredients

600 g cauliflower

150 g onion

150 g leek

200 g of potatoes

45 g butter

600 ml of vegetable stock

200 ml of cooking cream

45 ml of olive oil

30 ml of white wine

1 egg yolk

1 clove of garlic

Pepper

Salt

Küken Accessories

Blade accessory

Solvent accessory

Cooking basket

Spatula

Directions

Elaboration

We mount the blade accessory on our Küken robot.

We introduce in the robot 150 g of peeled and chopped onion, 150 g of leek also chopped and without the first layer and 1 clove of garlic.

Chop for 1 minute at speed 5.

Reserve the contents in a bowl.

We replace the blade accessory with the basket drive shaft.

Add 800 ml of water into the mixing bowl and 600 g of chopped cauliflower into the basket.

Cook for 25 minutes at 120ºC.

Set aside the cooked cauliflower and remove the cooking broth that has been left inside the glass.

We replace the drive shaft of the basket with the remover accessory.

Add 45 g of butter, 45 ml of oil, the chopped vegetables and salt and pepper to taste.

Cook for 10 minutes at 120 ° C and speed 1.

Add 200 g of peeled potato in small pieces and a pinch of salt.

Cook for 10 minutes at 120 ° C and speed 1.

Add 600 ml of stock and 30 ml of wine through the filling hole without opening the lid.

Cook for 15 minutes at 100ºC and speed 1.

Once the contents have been tempered, replace the remover accessory with the blade accessory.

Add the cooked cauliflower.

Grind for 1 minute at speed 5.

Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.

Taste the cream and correct the salt if necessary.

Add 200 ml of cream, the beaten yolk of one egg and a little freshly ground pepper.

Grind for 1 minute at speed 5.

Cream of cauliflower soup Du Barry style

Ingredients Directions

Cream of cauliflower soup Du Barry style

Cream of Cauliflower Cream Du Barry Recipe

OUR CAULIFLOWER CREAM DU BARRY IS READY TO EAT!

Ingredients

Directions

Notes

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