Cream Of Cauliflower Soup (creme Du Barry)
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- Servings: 6-7
- 1 cup cream
- 1 cup sour cream
- 2 (10 ounce) packages frozen cauliflower, defrosted
- 2 onions, chopped
- 2 shallots, minced (about 3 tablespoons)
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/4 cup butter
- 3 (10 1/2 ounce) cans chicken broth
- salt and pepper
- 1 tablespoon parsley, minced
- 2 tablespoons chives, minced
- 1/4 teaspoon dill weed
Recipe
- in a glass bowl, stir together the cram and sour cream and set aside.
- in a dutch oven, saute together cauliflower, onion, shallots and garlic in lemon juice and butter until onions and cauliflower are soft. do not allow the vegetables to brown. in a food processor or in a blender (in batches) puree the cauliflower mixture with some of the broth.
- pour blended soup back into the dutch oven and add the remaining chicken broth, seasonings, parsley and some of the and chives. simmer soup for a few minutes. add the cream mixture and stir until it is blended. heat through and serve with a sprinkling of chives and dill.
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