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Potage Creme Dubarry recipe
Trim the cauliflower and break into florets. Cook gently in boiling salted water for 5 mins, drain and set to one side. Melt the butter in a large pan and add the flour cook for 1 to 2 mins. Stirring all the time then remove from the heat. Add the chicken stock and onions return to the heat. Stirring constantly bring to the boil then simmer for 20 mins. Allow to cool, add the cauliflower and blend. Return the soup to the pan and reheat. Lightly beat together the egg yolks, cream and a little of the cheese to taste. Stir in a little of the soup then add to the soup in the pan. Gently cook until thickened season with salt and pepper and grated nutmeg. Garnish with the snipped chives.
Creme Dubarry soup
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