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Veloute a la Dubarry (Cauliflower Veloute)

From Athens Locally Grown

<p>A simple twist on the traditional leek and potato soup.</p>
Source: From <i>Twelve Months of Monastery Soups</i> by Brother Victor-Antoine d'Avila-Latourrette. (Entered by Eric Wagoner)
Serves: Serves 4

1 lb cauliflower
2 leeks (white part only)
1 potato, peeled
7 cups water
4 tablespoons butter
3 tablespoons flour
salt and white pepper to taste
2 egg yolks
1 cup dry vermouth
2 tablespoons sour cream or creme fraiche
pinch nutmeg

Step by Step Instructions
  1. Chop the cauliflower and leeks and dice the potato. Place them in a large pot. Add the water and cook slowly, covered, over low-medium heat for 30 minutes.
  2. Melt the butter in a separate pot. Gradually add the flour, salt, and pepper and make a roux (thickener), while stirring vigorously. Add some of the broth from the soup and mix well.
  3. Place some cooked cauliflower florets aside, then blend the rest of the vegetable mix in a blender. Return the soup to a clean soup pot. Add the roux, stir, and continue cooking, uncovered, over very low heat, not allowing the soup to reach the boiling point.
  4. In a deep bowl, beat the egg yolks. Add the vermouth and sour cream and mix thoroughly. Pour this mixture into the soup. Add the nutmeg and stir well. Check the seasonings. Reheat the soup for a few minutes if it is cold, but again, do not allow it to boil. Serve hot, with the reserved cauliflower on top as a garnish.