Nutmeg-Infused Velvety Cauliflower Soup using a Küken
(4.8)
Preparation time
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Dubarry cream is a luxurious, velvety soup that pays homage to the 18th-century French noblewoman, Madame de Pompadour, who was famously fond of cauliflower, earning it the nickname 'Pompadour's vegetable'. This decadent dish combines the earthy flavors of leeks and cauliflower with a rich blend of clotted cream and nutmeg, creating a symphony of textures that dances on your palate. Fun fact: the name 'Dubarry' not only refers to the elegant presentation but also evokes a sense of sophistication, making it a favorite in fine dining. Serve it as a starter at your next dinner party, and watch your guests swoon over its creamy allure – it’s bound to elevate any occasion to a royal affair!
Ingredients
- 30 g Butter
- 150 g Onion
- 500 g Cauliflower
- 500 g Vegetable broth
- 5 g Salt
- 1 g Pepper
- 100 g Whipping cream
- 1 g Nutmeg gourd
Steps
Vegetable Preparation
- Cut the cauliflower into florets.
- Peel and quarter the onions.
Cooking and Blending
- Add 30 g of butter, 150 g of onion in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 500 g of cauliflower, 500 g of vegetable broth, 5 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 30sec / 0°C / Speed 10.
Final Touches
- Add 100 g of whipping cream, 1 g of nutmeg gourd in the food processor bowl.
- Mix manual: 1:00min / 80°C / Speed 2.
- Serve Hot.
- Garnish with a pinch of ground nutmeg and pepper.
