Known as Crème DuBarry in France, this classic cauliflower soup is creamy and indulgent, with plenty of cream and succulent scallops on top.
Ingredients
1 head cauliflower, leaves removed
3-4 tbsp olive oil
1 medium onion, chopped
1 medium leek, chopped
2 small sticks celery, chopped
500ml whole milk
1 nutmeg
100ml double cream
Mild curry powder, for sprinkling
9 scallops
Juice of 1/2 lemon
1-2tbsp chopped chives
Crusty bread (to serve)
Method
Break off a couple of cauliflower florets and put to one side. Cut the remaining cauliflower (including the core) into slices about 3mm thick.
Heat 2tbsp oil in a large saucepan and add the onion, leek and celery. Add a pinch of sea salt and sweat gently for 10 minutes until soft. Add the cauliflower, milk and 500ml water, bring to a boil and cook for 5 minutes. Remove from the heat and blitz using a stick blender or liquidiser. Season with 1/2tsp salt, some freshly ground pepper (prefer- ably white) and a few gratings of nutmeg. Add the cream and season again. Keep warm.
Break the reserved cauliflower into tiny florets. Heat another 1tbsp oil in a large frying pan. Sprinkle the florets with salt and curry powder. Cook for about 1 minute until just starting to brown. Remove and put to one side.
Halve the scallops horizontally to give 18 discs and season with salt and curry powder. If necessary, heat another 1tbsp oil in the pan and cook them for 1 minute on one side, turn, leave for a few seconds and remove from the heat. Squeeze over the lemon juice.
Divide the soup between 6 wide soup plates. Dust with a pinch of curry powder. Carefully arrange the scallops on top of the soup, then dot the cooked cauliflower bits between them. Sprinkle lightly with chives and serve.
Feature Image: Issy Croker
This originally appeared on House & Garden UK
