Comments on: Cream of Cauliflower Soup (Crème du Barry)

By: Audrey

Audrey — Wed, 19 Feb 2025 07:41:36 +0000

In reply to Sharon Jewel. Thank you, Sharon. It is definitely a recipe that focuses on the flavor of cauliflower over herbs and spices. It is also a thick soup, but depending on the density and size of the cauliflower, it deinitely might've needed a touch more liquid. Your future adjustments sound perfect, add salt to your liking and thin to a consistency you enjoy. Thanks for trying it, glad it was enjoyed :)

By: Sharon Jewel

Sharon Jewel — Tue, 18 Feb 2025 20:24:33 +0000

It was very easy to make all in one pot. I followed the recipe to a tee. The mixture was very thick before adding the egg/cream mixture. It was also very bland and needed lots of salt. Next time I will use more stock to flavor and thin the mixture.

By: Audrey

Audrey — Mon, 06 Jan 2025 08:56:35 +0000

In reply to COREY HILL. That is quite the meal, Corey! No doubts no one was asking for more food after that! Sounds like you absolutely nailed everything for a perfect, perfect winter meal! So glad you enjoyed it!

By: COREY HILL

COREY HILL — Sun, 05 Jan 2025 22:17:34 +0000

In reply to Audrey. I made this over the weekend with homemade vegetable stock, i used the left over leek greens onions, carrots celery and thyme with a good seasoning of fleur to sel the broth came out amazing and I added a bit of bone broth powder to it, then sauteed the shallots, leeks in butter and deglazed with white fine, added the cauliflower final step was adding the yolk/creme, this made this soup so luxe and served with croissants with jambon de paris, gruyere and dijon mustard. PERFECTION

By: Audrey

Audrey — Sat, 04 Jan 2025 09:40:54 +0000

In reply to COREY HILL. Great to hear, Corey! Best of luck on your journey, and I hope the blog will be a great tool to assist you along the way. Tomorrow's menu sounds absolutely delicious! If it's cold where you are, the soup will definitely taste a little bit better :)

By: COREY HILL

COREY HILL — Sat, 04 Jan 2025 03:48:51 +0000

I’m making this recipe tomorrow, and serving with classic ham and gruyere with butter and dijon on a baguette. I am work on becoming a better french cook. I am working on mastering beurre blanc to serve with fish meats and vegetables and dump over saffron rice.

By: Audrey

Audrey — Thu, 02 Jan 2025 07:57:50 +0000

In reply to Will Mayer. Merci as always, Will! A truly delicious soup that is definitely true to "The whole is greater than the sum of the parts.” Dare I say even cauliflower naysayers might enjoy a bowl of this?

By: Will Mayer

Will Mayer — Thu, 02 Jan 2025 00:28:06 +0000

This soup is amazing. It is simple, easy, and believe me, really delicious.”The whole is greater than the sum of the parts.” If you at all like cauliflower, try this.
Thank you Audrey, thank you Madame du Barry.

By: Audrey

Audrey — Mon, 30 Dec 2024 09:21:32 +0000

In reply to Bob.

Hello, Bob. Sounds like when you were on there was either a website/plug-in issue with the recipe card, or perhaps your browser was having an issue. I just checked on 3 devices and the recipe/ingredients are showing – do you mind checking again?

In case it isn’t showing for you still:
1 tbsp (15ml) extra virgin olive oil
1 leek, white part only (about 100g), cleaned and sliced
1 shallot, peeled and diced
1 large cauliflower (about 1kg/2.2lbs), trimmed and cut into florets
4 cups (1L) chicken stock, low sodium
1/2 cup (120ml) heavy cream, 35% m.f.
2 egg yolks, at room temperature
1 handful chervil or parsley leaves, for garnish

Enjoy!

By: Bob

Bob — Mon, 30 Dec 2024 02:22:58 +0000

Why is the actual recipe area blank on this page?
The ‘jump to recipe’ blue button takes me to a blank area. ??
How much cream? How much broth? etc.
Thank you, in advance 🙂