Lunch · 35 min · french

Velouté Dubarry

A French lunch built around cauliflower and leeks — on the table in 35 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1 large Cauliflower
• 2 Leeks
• 1 Potato
• 3 tbsp Butter
• 4 cups Vegetable stock
• 1/2 cup Heavy cream
• 1/4 tsp Nutmeg

Steps

1. Sweat the sliced leeks and diced potato in butter 8 minutes until soft but not colored — color would dull the soup’s ivory pallor.
2. Add the cauliflower florets and stock; simmer 15 minutes until everything surrenders to a spoon.
3. Blend absolutely smooth, then pass through a fine sieve; Dubarry should pour like silk, never chew like soup.
4. Return to the pot, stir in the cream, and warm gently without boiling.
5. Season with salt, white pepper, and nutmeg — white pepper keeps the color pristine.
6. Serve in warmed bowls with a swirl of cream and a grating of nutmeg.
7. Named for Madame du Barry, Louis XV’s mistress, who reportedly loved cauliflower above all vegetables.

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