Du Barry soup

For 6 people, you will need:

• 1 1 cauliflower
• 2 1 chicken stock cube
• 3 3 tablespoons cornflour
• 4 3 tablespoons water
• 5 125 ml cream
• 6 1 knob butter
• 7 salt
• 8 pepper
• Total weight: 1,435 grams

Times:

Step by step recipe

1	Prepare 1 cauliflower, then put the florets in a large pan and cover with water by 2 cm (1"). Salt, add 1 chicken stock cube and bring to the boil over medium heat.
2	After 2 or 3 minutes boiling, remove about ¼ of the cauliflower. Check that it's cooked but still firm and set aside.
3	Coninue cooking the rest a further 3 or 4 minutes, until the cauliflower is tender, then remove from heat and blend thoroughly.
4	Mix 3 tablespoons cornflour with 3 tablespoons water, then pour this into the pan, whisking until it thickens (a few seconds).
5	Put back on low heat, then add 125 ml cream and 1 knob butter. Whisk one last time to mix well.
6	Finish by adding the cauliflower removed earlier. Stir gently to mix...
7	...your Du Barry soup is ready.
8	This excellent soup is named after the Comtesse du Barry, the last mistress of King Louis XV of France, and dates from a time when new dishes were often associated with a famous person.