Creme Du Barry

I am a mom to the soup crazy kiddos !!!.My kids cant have just enough of the soups .they slurp it down with out any regular  pestering  what ?how ?when ?ooh its spicy ?.....and the list continues ....

I personally too like soups very much ,can have it at any time of the day ...even for mid night cravings !!!.Hubby is so..so with the soups ,me and my kids thoroughly enjoy and gulp it down with out any left overs....);.

Though I try and cook each and every seasonal vegetable ,cauliflower is something that hasn't made its  way to the hearts of my folks ,except the Gobi Manchurian !!!.As I had a cauliflower sitting in the fridge thought of serving it in the form of soup or you can say serve it in disguise ...:) 

Creme Du Barry  is the french name for cauliflower soup 

First of all going at the looks  S  mistook it to mushroom soup ,which has now become her favourite and after tasting it she reached to the conclusion "mom ,this is undoubtedly ,mushroom soup only !!!!__thanks to the creaminess of milk and flavour of oregano .I let her enjoy the soup in the misconception of "mushroom soup" .

What better way to enjoy the chill in the air with a warm bowl of soup .If you are having a watch on your diet then soup is perfect for you ,as I have replaced butter with olive oil and cream with milk.....A good substitute.... isn't it ? Seriously I never missed butter in it :)

Now off to the recipe ........

INGREDIENTS

• 2 cups cauliflower florets 
• 2 cloves garlic
•  1 green  onion (green part for garnishing )
•  2 tbsp olive oil
• 1 cup milk (full cream) or 2tbsp cream  
• oregano a pinch (optional)
• 500 ml chicken stock 
• salt to taste

FOR GARNISH 

chilly flakes 

oregano 

METHOD

1. Chop the cauliflower ,onion ,garlic .
2. Heat oil in a sauce pan and add onion and garlic,saute it for 1 mint and add cauliflower .
3. Saute it for 2 -3 mints and add the oregano ,continued with chicken stock .
4. cover and cook until the cauliflower has become soft .
5. switch off the flame and with an immersion blender blitz it to a smooth puree .
6. Switch on the flame  ,add milk to it, stir it and bring it to a boil .
7. Add salt to it 
8. Serve warm with croutons or toasted bread .

NOTES 

1. If you wish you can add butter by replacing oil.
2. For chicken stock mix 1 cube of chicken stock in 500 ml of hot water and stir it .
3. If you are using cream add it in the last after switching off the flame as cream tends to split at  high temperature. 

.......................................HAPPY COOKING

Linking this recipe to Remyas event