Potage Dubarry with Crisp Chorizo

Name: Potage Dubarry with Crisp Chorizo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 6
Cuisine: french
Ingredients: 1 large cauliflower cut into florets; 25g butter; 2 shallots chopped; 2 medium potatoes chopped; 500ml milk; 500ml vegetable stock; 150ml double cream; 2 tbsp olive oil; 12 slices chorizo; 1 tbsp chopped coriander

4.90 (22)

⏱ 55 mins 🍽 Serves 6 🌶 french ✅ Easy 🏷 Soup

This French Potage Dubarry is a velvety cauliflower soup enriched with cream. The base is made by simmering cauliflower, potatoes, and shallots in milk and stock before blending until smooth. It is served with a garnish of pan-fried cauliflower florets and quickly fried, crisp chorizo slices, finished with a sprinkle of fresh coriander. The result is a comforting soup with wonderful contrasts in texture and flavour.

Ingredients

1 large cauliflower cut into florets
25g butter
2 shallots chopped
2 medium potatoes chopped
500ml milk
500ml vegetable stock
150ml double cream
2 tbsp olive oil
12 slices chorizo
1 tbsp chopped coriander

Method

Reserve two handfuls of the smallest cauliflower florets. Melt the butter in a large saucepan and gently cook the chopped shallots until softened without colouring.
Add the remaining cauliflower florets, chopped potatoes, milk and vegetable stock to the pan. Season, bring to a boil, then lower the heat, cover and simmer gently for 15-20 mins until the vegetables are tender.
Purée the soup until completely smooth using a stick blender or food processor, working in batches if needed. Return the puréed soup to the pan.
Stir the double cream into the soup and warm it through gently. Check and adjust the seasoning as required.
Heat the olive oil in a separate frying pan. Add the reserved cauliflower florets and fry until they brown and begin to soften.
Pour a splash of water into the pan with the cauliflower, cover it and cook for a further 1-2 mins until just tender. Transfer the cooked florets to a bowl.
Place the chorizo slices in the same pan and fry them quickly on each side until crisp. Remove and drain on kitchen paper.
Ladle the hot soup into bowls. Place a small pile of the crisp cauliflower florets in the centre of each, top with a couple of chorizo slices and scatter with chopped coriander to serve.

Nutrition (per serving)

Calories323 kcal

Fat25 g

Saturates12 g

Carbs15 g

Sugars9 g

Fibre3 g

Protein11 g

Sodium256 mg

Recipe details

Skill levelEasy

CategorySoup

Cuisinefrench