Cauliflower Soup (Creme du Barry)

Recipe courtesy of The French Culinary Institute's Salute to Healthy Cooking

Show: Cooking LiveEpisode: Cook ALong: FCI Healthy Cooking

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 16 Reviews
Total Time:
1 hr 15 min
Prep
30 min
Cook
45 min
Yield:
4 servings, 114 calories, 4 gr
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 teaspoon canola oil
  • 1 teaspoon unsalted butter
  • 2 leeks, white parts only, well-washed and chopped
  • 1 head cauliflower, broken into florets
  • 1 medium all-purpose potato, cubed
  • 6 cups white chicken Stock
  • Salt
  • Freshly ground pepper
  • 1/2 cup 1 percent low-fat milk (optional)
  • 4 leaves fresh parsley

Directions

Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown.

Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly.

Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk.

Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 16 reviews

  • on July 10, 2011

    Flag

    Simple to make and delicious. I like the mild flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 03, 2011

    Flag

    This is a great soup. I have made it a few times, mostly as written, except with vegetable stock. Sometimes I add some garlic during the last few minutes of cooking the leeks. My husband swears he hates cauliflower, but he loves this soup. It makes for a nice meal with some crusty bread. We do like to top with chopped parsley instead of the pretty leaf that's recommended, because we found the parsley adds some nice flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 16, 2011

    Flag

    I followed this recipe to a "T" and it turned out bland and tasteless. I even followed advice of another reviewer and added a drizzle of melted butter and a bit of nutmeg and it was still bland and tasteless. I won't make this soup again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google