CRÈME DUBARRY

CRÈME DUBARRY r CREAM OF CAULIFLOWER is a soup that is creamy in texture and buttery in flavour .!.
It is an elegant beginning to any holiday menu !!!!
It is a soup that originated in France .
It was a common practice in ancient France to recognise royalty and other public figures with the names of new culinary inventions ...
This rich and creamy soup was named after Madame Jeanne Bécu a famous French beauty !!!!!

INGREDIENTS REQUIRED :
1.Cauliflower          500g
2.Onion                    30g
3.Leek                      30g
4.Milk                      800g
5.Refined flower     25g
6.Butter.                   30g
7.Salt and pepper   To taste
8.Cream                   50-60ml

METHOD :
* Wash and break cauliflower into flowerets .. Keep few aside for garnish
* Wash and slice leeks, peel and chop onions .
* Sauté cauliflower , leeks n onions in butter .
* Make thin bechamel with equal quantities of flower, butter and milk (ratio - 1:1:8-10)
   Add to cauliflower .
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Alternative method :
* After sautéing veggies add vegetable or chicken stock or hot water (stock is preferable)
   Cook till cauliflower is tender.
* Add beurre maine (equal quantities of uncooked flour and butter) and let it thicken .
* Add milk ( remember milk should be added only after the cauliflower is cooked else the acid from      
   uncooked cauliflower will curdle the milk)
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* Purée the mixture and pass through sieve to remove solid particles .
* Add seasoning, return to heat and bring it to a boil.
* Remove. Add cream . Serve hot. Garnish with flowerets of cauliflower boiled in salt water .