Dubarry Saffranée

Serves: 4

Ingredients

• 1 medium leek

• 10 g butter

• 1 medium size Cauliflower

• 1g Saffron 

• about 1,5L Milk

• optional: Alfalfa sprouts

Steps

1. Trim the green off the leek, cut the leek in half, and clean the dirt out. Mince the white part of the leek in 1⁄2 inch slices, and soften in butter with a bit of salt.

2. Take the leaves away from the cauliflower head, and slice the cauliflower in small slices, and break these slices in three or four smaller pieces yet; reserve to a bowl. Note: you can reserve a couple of smaller head parts of the cauliflower, and remove the top parts of each head, known as “sommités” in French, to be served later with the soup and add a bit of crunch.

3. When the leek is softened, add the cauliflower in the pot and add the milk to cover – the quantity of milk is indicative, add more or less as needed to cover the cauliflower; it clearly depends on the size of the cauliflower and the way it is cut.

4. Add a little bit of salt – you will finish seasoning later – and cook on low to medium heat (2 to 4 out of 9) until the Cauliflower is soft. Once soft, add the saffron and let infuse for 5 minutes.

5. Plunge a hand-held mixer, and mix well – mix more – and .... More! You need to make sure all the cauliflower is mixed, and well mixed for a better effect. Season to taste with salt and pepper.

From Le Foodist, in Paris, France