- 3oz. Butter
- 1 med. Onions, small to med dice
- 1-2cl. Garlic, chopped
- 2 rib Celery, small to med dice
- 1 hd Cauliflower, chopped
- 3oz. White wine
- 1/4t. Marjoram
- 1/4t. Thyme
- 1 Bay leave
- 4oz. Flour
- 1qt. Chicken stock
- Drops Worcester sauce
- ½ Lemon juice
- 1c. Heavy cream
- 2oz Cauliflower florettes
- 2T. parsley, chopped
- 2oz. butter
- 1/4c. bread crumbs
1Cut some cauliflower for florets, save for garnish later.
2Melt butter over med heat. Add onions, celery, garlic, cook 1 to 2 min. Add Cauliflower, stir all together.
3Add salt, pepper, thyme, marjoram, and bay leave. Cook for a few more minutes, stirring.
4Add wine and cook till almost gone.
5Incorporate the flour, a little at a time; mixing well (should not be too stiff) but should absorb all liquid. Cook for 1 to 2 min more, making sure not to stick to the bottom.
6Add half the stock stirring well to incorporate and get rid of any lumps, add rest of stock, raise the heat, continuing to stir till comes to a boil.
7Turn heat down so the soup simmers. Continue to cook about 30 min., stirring occasionally. Adjust seasoning with lemon juice, Worcester sauce, S&P.
8Add cream (room temperature, not cold) , bring to boil, stirring. Adjust seasoning again, turn off heat.
9Strain through china cap or strainer into another container.
10In a separate pot bring salted water to a boil. Add florets to blanch, 1 to 2 min. Strain.
11Melt butter in pan; add bread crumbs till they absorb all the butter. On med heat toast crumbs in pan stirring so they do not burn. Remove from pan when lightly toasted.
12Chop parsley, add to bread crumbs.
13Ladle soup in bowl, sprinkle bread crumbs in the middle of the bowl, add a few florets on top and serve.