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DifficultyIntermediate

Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 1 Head cauliflower
 40 g Unsalted butter or vegan butter
 75 g Leek, white part only
 40 g Plain flour
 1.25 l Chicken stock
 100 ml Heavy cream/milk or coconut milk
 1 Egg yolk
 1 Handful parsley
 Salt and pepper

SOUP
1

1. Wash and core the cauliflower, pull off and reserve 12-16 tiny florets. Chop the remaining cauliflower and set
aside.
2. Bring a small pot of salted water to a boil. Blanch the florets for 30-40 seconds, still want them to have a bite,
strain and shock the florets in an ice water bath. Set aside.
3. Heat the butter in a stock/soup pot over medium heat. When melted and hot, add the leeks and cook,
stirring occasionally for about 3 minutes, or until the leek has sweated its liquid out but has not taken on
any colour. The leek should be translucent.
4. Add the flour, sautéed for about 1-2 minutes. Set aside for about 10 minutes or until slightly cooled. While the
leek mixture is cooling, place the stock into a saucepan over medium high heat, bring to a simmer and skim any foam that rises to the surface with a spoon. Remove the stock from the heat, begin whisking the leeks and slowly add the hot stock to blend the leek/flour to the stock.
5. Once well blended, return the stock pot to medium heat and bring to a simmer. Add the chopped cauliflower. At a low simmer, stir occasionally, to ensure the cauliflower does not stick to the bottom of the pot, for the next 20-25 minutes or until the cauliflower is tender.
6. Remove the pot from the stove. Puree the soup in a blender. Once blended pass (pour) the soup through a chinois (wire mesh strainer) into a clean saucepan. This process ensures you will have a smooth soup.
7. Place the soup over medium heat. Add 75 mls of heavy cream/milk, whisk, and bring the soup to a simmer. If the soup is too thick add milk 1 tablespoon at a time until the desired thickness
8. With the remaining 25 mls of cream and the egg yolk you will make a liaison (a mixture of heavy cream and egg yolk, or an item that allows ingredients that wouldn’t normally mix to do so). Whisk in a small amount (couple of tablespoons) of the hot soup to temper the egg yolk and cream mixture before whisking it into the soup. Whisk the liaison into the simmering soup, this adds viscosity and better mouth feel to the soup. Tasted the soup and season with salt and black pepper.

PLATING
2

1. Serve the soup immediately or keep warm in a bain-marie (double boiler)
2 .Pour equal portions into shallow soup bowls, place 3-4 tiny florets of the blanched cauliflower in the center of the bowl, do the same with lardons of bacon if you wish to do so, and garnish with parsley leaves.

I hope you enjoy this as much as my family and I do. Chef Curtis Beisser - NYC

Ingredients

 1 Head cauliflower
 40 g Unsalted butter or vegan butter
 75 g Leek, white part only
 40 g Plain flour
 1.25 l Chicken stock
 100 ml Heavy cream/milk or coconut milk
 1 Egg yolk
 1 Handful parsley
 Salt and pepper

Directions

SOUP
1

1. Wash and core the cauliflower, pull off and reserve 12-16 tiny florets. Chop the remaining cauliflower and set
aside.
2. Bring a small pot of salted water to a boil. Blanch the florets for 30-40 seconds, still want them to have a bite,
strain and shock the florets in an ice water bath. Set aside.
3. Heat the butter in a stock/soup pot over medium heat. When melted and hot, add the leeks and cook,
stirring occasionally for about 3 minutes, or until the leek has sweated its liquid out but has not taken on
any colour. The leek should be translucent.
4. Add the flour, sautéed for about 1-2 minutes. Set aside for about 10 minutes or until slightly cooled. While the
leek mixture is cooling, place the stock into a saucepan over medium high heat, bring to a simmer and skim any foam that rises to the surface with a spoon. Remove the stock from the heat, begin whisking the leeks and slowly add the hot stock to blend the leek/flour to the stock.
5. Once well blended, return the stock pot to medium heat and bring to a simmer. Add the chopped cauliflower. At a low simmer, stir occasionally, to ensure the cauliflower does not stick to the bottom of the pot, for the next 20-25 minutes or until the cauliflower is tender.
6. Remove the pot from the stove. Puree the soup in a blender. Once blended pass (pour) the soup through a chinois (wire mesh strainer) into a clean saucepan. This process ensures you will have a smooth soup.
7. Place the soup over medium heat. Add 75 mls of heavy cream/milk, whisk, and bring the soup to a simmer. If the soup is too thick add milk 1 tablespoon at a time until the desired thickness
8. With the remaining 25 mls of cream and the egg yolk you will make a liaison (a mixture of heavy cream and egg yolk, or an item that allows ingredients that wouldn’t normally mix to do so). Whisk in a small amount (couple of tablespoons) of the hot soup to temper the egg yolk and cream mixture before whisking it into the soup. Whisk the liaison into the simmering soup, this adds viscosity and better mouth feel to the soup. Tasted the soup and season with salt and black pepper.

PLATING
2

1. Serve the soup immediately or keep warm in a bain-marie (double boiler)
2 .Pour equal portions into shallow soup bowls, place 3-4 tiny florets of the blanched cauliflower in the center of the bowl, do the same with lardons of bacon if you wish to do so, and garnish with parsley leaves.

I hope you enjoy this as much as my family and I do. Chef Curtis Beisser - NYC

CREME OU VELOUTE SOUP