Cream of Cauliflower Soup "Dubary"
Ingredients:
| 15 lb. |
Onions, diced |
| 8 oz |
Garlic, chopped |
| 10 gal |
Chicken stock |
| 15 each |
Potatoes, peeled and diced |
| 2 cases |
Caluliflower
(1 cs. Roughly chopped, 1 cs. Florettes blanched) |
| 1 ½ lb. |
Cornstarch |
| ½ gal. |
Cream |
| |
Salt and pepper to taste |
Method:
- In a steam kettle sweat the onions and garlic.
- Add the stock, potatoes and roughly chopped cauliflower.
- Puree the soup until smooth.
- Add the cornstarch/cream slurry
- Add the blanched florettes and seasoning
Source: Chef Keith Hammerich, CCSF |
