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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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CRÈME DUBARRY SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wall Estate in Quinlan Texas in 1997. Ingredients:
1 small white onion |
2 leeks |
3 garlic cloves |
1 cauliflower cut up |
1 can chicken broth |
1 soup can water |
1 cup milk |
1 bay leaf |
1/2 teaspoon grated fresh nutmeg |
1 teaspoon dried thyme |
1 teaspoon white pepper |
Directions:
1. Sauté onion, leeks and garlic in butter until translucent.
2. Add cauliflower, broth, water, milk, bay leaf, nutmeg, thyme and pepper.
3. Simmer until cauliflower is soft then take out bay leaf and puree in blender.
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