Creme Du Barry

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon butter
• 2 leeks, white parts only, washed and chopped
• 1 cauliflower head, broken into florets
• 1 medium potato, diced
• 6 cups stock
• Salt and Pepper to taste
• ½ cup milk
• 4 leaves of fresh parsley

Method

1. Combine the oil and butter in a large saucepan and warm over a medium-low heat.
2. Add the leeks, stirring frequently, and allow them cook slowly for 10 minutes, or until transparent.
3. Stir in the cauliflower, potatoes, stock, and season with the salt and pepper.
4. Bring to a boil, reduce the heat, cover and simmer for 20 minutes until the vegetables are tender.
5. Remove form the heat and allow to cool slightly.
6. With a stick blender or a food processor, blend until smooth.
7. Transfer to a clean saucepan and place over medium heat and simmer.
8. Season to taste. If the soup is too thick, thin with the milk.
9. Serve in warm bowls. Lay a parsley leaf in the centre.
10. For the parmesan crisps, mix 1 cup of finely grated parmesan and 1 teaspoon of plain flour together and season with a little black pepper.
11. Heat a non-stick frypan over a medium-low heat.
12. Cooking in batches, place heaped tablespoons of the cheese mixture in the pan, leaving a space between each one, and pat down to form 7cm circles.
13. Cook for about 1 minute until the base is crisp, then turn carefully and cook for a further 30 seconds.