Creamy Dubarry Soup
From: Christyne, Sherbrooke, Quebec, Canada
Servings: 6
  • 2 cauliflower heads, broken-up into florets
  • 4 cups [1 L] milk
  • 2 cups [500 mL] light cream [10%]
  • Salt and pepper, to taste
  • 2 cups [500 mL] skimmed poultry broth
  • 1 teaspoon [5 mL] freshly chopped chervil
  • Pinch of sage
  • Large pinch freshly grated nutmeg
  • Freshly chopped parsley, to taste
  • Into a large casserole, cook cauliflower florets in milk over low heat [milk must not boil], until tender.
  • Spoon cooked florets into a food processor, pour in just a little of the cream and puree.
  • Pour mixture back into casserole; salt and pepper.
  • Pour in poultry broth and remaining cream.
  • Sprinkle with freshly chopped chervil, sage and freshly grated nutmeg.
  • Mix then reheat mixture, without boiling.
  • Serve, sprinkle with freshly chopped parsley.