Creme Du Barry recipe
information
Creme Du Barry is a potato and cauliflower soup with croutons.
ingredients
8 oz (225 g) potatoes
1 lb (450 g) cauliflower florets
4 cups (32 fl oz) 900 ml water
1/2 tsp grated nutmeg
425 ml (15 fl oz) milk
salt and freshly ground black pepper
2 tbsp (1 oz) 25 g butter
croutons for garnish
1 lb (450 g) cauliflower florets
4 cups (32 fl oz) 900 ml water
1/2 tsp grated nutmeg
425 ml (15 fl oz) milk
salt and freshly ground black pepper
2 tbsp (1 oz) 25 g butter
croutons for garnish
method
1. Peel and dice potatoes and put in a large saucepan.
2. Add the cauliflower florets and water.
3. Cover, bring to a simmer and cook for 30 minutes.
4. Liquidise or rub through a sieve.
5. Return to saucepan and add the nutmeg, milk, salt, pepper and butter.
6. Reheat thoroughly and serve garnished with croutons, cubes of toasted or deep fried bread.
2. Add the cauliflower florets and water.
3. Cover, bring to a simmer and cook for 30 minutes.
4. Liquidise or rub through a sieve.
5. Return to saucepan and add the nutmeg, milk, salt, pepper and butter.
6. Reheat thoroughly and serve garnished with croutons, cubes of toasted or deep fried bread.
serving amount
serves 6
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