Cream Of Cauliflower Soup (Creme Du Barry)

1. 1

   In a glass bowl, stir together the cram and sour cream and set aside.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.