Cauliflower Veloute (Veloute de chou-fleur)

Cauliflower Veloute (Veloute de chou-fleur)
Cauliflower Veloute (Veloute de chou-fleur)
  • 2each leekswhite parts only
  • 1head cauliflower
  • 1teaspoon white vinegar
  • 3tablespoons butter
  • 1/4cup flour
  • a/n coarse saltcoarse
  • 1quart chicken stock
  • 2large eggyolks only
  • 1/3cup crème fraîche
  • a/n coarse salt
  • 1teaspoon chervil
  1. Wash the leeks in warm water and slice them into 1/2-inch rounds.
  2. Remove the stem and core of the cauliflower.
  3. Break it into florets and rinse them in 1 quart water mixed with 1 teaspoon white vinegar.
  4. Rinse with clean water.
  5. Melt the butter in a large pot over low heat and add the leeks; stir them well to coat them with butter.
  6. Cook 2~3 minutes, still over low heat, without allowing them to color.
  7. Add the flour all at once, stir well, and keep over low heat for 2 minutes, stirring constantly.
  8. Turn off the heat and allow the roux to cool in the pot.
  9. In another pot, bring 1 quart water and 1 tablespoon coarse salt to a boil. Add the cauliflower and boil for 1 minute.
  10. Remove them from the water with a skimmer, put them in a colander, and rinse them under cold running water.
  11. Allow to drain.
  12. Set aside 1 small bunch and separate it into tiny florets.
  13. Pour the water out of the pot and rinse it with clean water.
  14. In the cauliflower-cooking pot, bring the stock to a boil.
  15. Have the pot containing the roux nearby. When the stock boils, ladle it into the roux, whisking well the whole time.
  16. Ladle all the stock into the roux, whisking constantly.
  17. Bring the pot that now contains the roux and the stock almost to a boil.
  18. Add the cauliflower, lower the heat, cover, and simmer for 35-40 minutes.
  19. In a bowl, beat together the yolks and creme fraiche.
  20. Blend the soup; if necessary, use a skimmer to remove foam from its surface.
  21. Carefully add the egg-cream mixture to the soup, off the heat, whisking constantly.
  22. If you need to reheat it, you must not allow the velouté to boil.
  23. Taste and add salt if necessary.
  24. Sprinkle with the cauliflower florets and chervil.