Crème du Barry (cauliflower soup)

Ingredients

• 600 g cauliflower (florets only)
• 100 g leek (the white part of a large one)
• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour
• ½ cup soy milk
• 2 cups water
• ¼ vegetable bouillon cube
• 2 tablespoons soy cooking cream (optional)
• ½ teaspoon salt
• A few watercress and fennel leaves, and beet chips (optional), to serve

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of leek

Instructions

1. Bring water to a boil over high heat to steam the cauliflower.
2. Separate the florets, wash them, put them in the steamer and cook over medium heat for about 15 minutes, until so tender they almost fall apart.
3. Meanwhile, wash the leek and cut it in half lengthwise and then into pieces. Heat the oil in a pot over medium-low heat and cook the leek gently for 3-4 minutes, covered, stirring now and then.
4. Mix the flour with the soy milk and add it to the leek, stirring quickly so it doesn't stick or form lumps. In 1½ minutes it will have thickened considerably.
5. Add the salt, water and bouillon, mix well, cover and turn the heat to high. When it boils, turn it to the lowest setting and simmer for 5 minutes, stirring now and then.
6. Blend the cauliflower with the broth on high speed for 2-3 minutes, until smooth and silky. Add the soy cooking cream, taste, adjust the salt and blend again. For an even smoother soup, pass it through a fine strainer.
7. Serve it as is or with the watercress, fennel and beet chips.

Nutrition facts

Approximate, per serving (about 343 g). Calculated with data from USDA FoodData Central.