Cauliflower velouté (Velouté à la Dubarry) from Twelve Months of Monastery Soups: International Favorites (page 15) by Brother Victor Antoine D'Avial-Latourrette

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on January 28, 2022

    Like all recipes from this cookbook, this is super austere as written so I definitely added some olive oil to start and sautéed down the onion. I added the vermouth to the soup at the same time as the water and brought it to a boil with the vegetables - the way the recipe is written, you don't add the vermouth till the end, and just "gently warm" the soup with it which seemed to me like it would result in alcoholic soup. Anyway, with those adjustments, this was delicious and perfect for a very cold day! I added in a little extra sour cream when serving as a garnish.

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