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    You are in: Home / Recipes / Cream of Cauliflower Soup (Creme Du Barry) Recipe
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    Cream of Cauliflower Soup (Creme Du Barry)

    Cream of Cauliflower Soup (Creme Du Barry). Photo by *Parsley*

    1/1 Photo of Cream of Cauliflower Soup (Creme Du Barry)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Nancy's Pantry's Note:

    Recipe is from my "Joy of Eating French Food" cookbook. Posted for ZWT-8-France. Simple to make and big results on flavor.

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    1. 1
      In a glass bowl, stir together the cram and sour cream and set aside.
    2. 2
      In a dutch oven, saute together cauliflower, onion, shallots and garlic in lemon juice and butter until onions and cauliflower are soft. Do not allow the vegetables to brown. In a food processor or in a blender (in batches) puree the cauliflower mixture with some of the broth.
    3. 3
      Pour blended soup back into the dutch oven and add the remaining chicken broth, seasonings, parsley and some of the and chives. Simmer soup for a few minutes. Add the cream mixture and stir until it is blended. Heat through and serve with a sprinkling of chives and dill.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on August 12, 2012


      I loved this. The flavor was wonderful and the texture was nice and silky smooth. I used fresh cauliflower, and lowfat sour cream but otherwise stuck to the recipe. Thanx for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Cauliflower Soup (Creme Du Barry)

    Serving Size: 1 (393 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 329.0
    Calories from Fat 259
    Total Fat 28.7 g
    Saturated Fat 17.2 g
    Cholesterol 84.4 mg
    Sodium 627.3 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 2.8 g
    Sugars 5.6 g
    Protein 7.5 g

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