Chef Bihi Potage Dubarry with Salmon Trout Crumble and Almonds
Discover the magic of French cuisine with this comforting Potage Dubarry! Imagine a warm, creamy soup filled with the delightful flavors of cauliflower, potatoes, and rich broth, all enhanced by the savory crumble of salmon trout and the crunch of toasted almonds. Ready to create a scrumptious dish that will impress family and friends? Let’s get started!
Recipe Information
- Servings: 4
- Total Time: 50 minutes
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Difficulty: Easy
Ingredients
- 1 cauliflower
- 1 white leek
- 40 g unsalted butter
- 40 g all-purpose flour
- 200 ml milk
- 1 salmon trout
- 1 liter chicken broth
- 150 ml heavy cream
- Fleur de sel (French sea salt) to taste
- Freshly ground white pepper to taste
- 1 handful of sliced almonds
Instructions
- Rinse the cauliflower and the white leek.
- Finely slice the leek and cut the cauliflower into florets.
- In a pot, melt the butter over low heat.
- Add the sliced leek and cook for 2 minutes without letting it brown.
- Season with a pinch of salt, then add the flour and mix well to form a roux.
- Gradually incorporate the chicken broth, stirring to avoid lumps.
- Once it reaches a boil, add the cauliflower florets and simmer for about 20 minutes.
- Meanwhile, toast the almonds in a dry skillet until golden and crumble the salmon trout into pieces.
- Add the heavy cream to the soup, bring to a boil, and then blend until smooth.
- If the soup is too thick, add a little milk to reach your desired consistency.
- Serve hot with the salmon crumble and toasted almonds on top.
Notes
This recipe can be made with leftover salmon or other types of fish if preferred. Adjust seasoning according to your taste.
Recipe Tips
- For added flavor, sauté the leeks with a touch of garlic or finely chopped onion.
- Pair this soup with a crisp green salad for a complete meal.
- Make it vegetarian by substituting chicken broth with vegetable broth.
Nutritional Information
This recipe contains approximately 400 calories per serving, with a good balance of proteins and fats from the salmon and cream.
FAQ
1. Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower. Just make sure to thaw it before adding it to the pot.
2. How can I make this soup dairy-free?
Substitute the butter with oil, the cream with a plant-based cream, and use a dairy-free milk alternative.
3. What other proteins can I add to the soup?
You can try adding shredded chicken, crab meat, or vegetable dumplings for additional protein.
4. How do I store leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat.
5. Can I blend the soup with a hand blender?
Absolutely! A hand blender is a great option for pureeing the soup directly in the pot.
