Crème Madame du Barry - Cauliflower Soup with Sauté Scampi

1:46 am on 25 July 2006

Madame du Barry was a courtesan, a high class prostitute who later became the last mistress of Louis XV, King of France. If served anything other than cauliflower soup as a starter, she would send it away and demand cauliflower soup. Later she lost her head in the Guillotine in 1793. Cauliflower soup became known as Crème Madame du Barry, a high class soup indeed.

My soup is creamy cauliflower broth with sauté plump Langoustine (baby deep sea lobster) nestled within.

Ingredients

  • 5 cups cauliflower coarsely chopped
  • ½ cup white of leek finely chopped
  • 2 tbsp unsalted butter
  • 2 sprigs thyme
  • ½ bay leaf
  • 1 cup white chicken stock or vegetable stock
  • 4 cups milk full fat
  • Salt
  • Freshly milled pepper
  • 18 peeled ‘langoustine’ (scampi, baby deep sea lobster), reserve the shells
  • 2 tbsp extra virgin olive oil
  • pinch five spice

Method

Melt the butter in a heavy base saucepan add leek and sweat without colour for 2 to 3 minutes.

Add the cauliflower and sauté for 1 minute.

Add the thyme, bay leaf, chicken stock and milk bring to the simmer for 5 to 7 minutes till cauliflower is cooked. Strain cauliflower and reserve the liquid.

Puree the cauliflower with a little of the liquid to a smooth puree. Season the puree with salt and freshly milled pepper.

Place the liquid in a saucepan, add the reserved shells from the scampi and simmer for 5 to 8 minutes.

Strain the liquid and set aside the scampi shells.

Place soup in a saucepan and keep hot.

Heat olive oil in a frypan, season scampi with five spice, salt and freshly milled pepper and sauté for 2 to 3 minutes.

To Serve

Spoon the warm cauliflower puree into the bottom of a bowl. Arrange 3 langoustine in the middle of the puree. Using wiz stick or kitchen blender froth the soup and spoon over the scampi.

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