crème dubarry

Ian Wood, head Conran chef, recommends the following recipe for Crème Dubarry (Cauliflower Soup)

Preparation time: 10mins
Cooking time: 10mins

Ingredients

- 500g cauliflower florets
- 100g shallots chopped
- 50g butter
- 600ml chicken/vegetable stock
- 50ml white wine
- 10g garlic
- 400ml whipping cream
- 150ml cold full fat milk
- Salt & pepper

Method:

1. In a pan place the butter, shallots and garlic
2. Cook until transparent, then add the cauliflower & white wine
3. Reduce by ½ then add the chicken stock
4. Bring to the boil and simmer for 5-6 minutes or until the cauliflower is cooked.
5. Add the cream and milk bring to the boil, and then blend until smooth
6. Season to taste and finish with a little more cream if required