Potage Darblay - Louis XV's Favorite Cream Soup

Steps

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1. 1
   Peel and quarter the potatoes, then soak them in a bowl of cold water. Cut the cauliflower into florets.
   ▶ ≈3:18
2. 2
   Place the potatoes with their cold water in a pot and bring to a boil, then cook for approximately 15 to 20 minutes until very tender.
   ▶ ≈3:38
3. 3
   In a separate pot of salted boiling water, cook the cauliflower florets for approximately 15 to 20 minutes until fully cooked.
   ▶ ≈3:25
4. 4
   Drain the potatoes, add a splash of milk, and mash them into a smooth purée using a fork or potato ricer—do not add salt or butter.
   ▶ ≈4:11
5. 5
   Drain the cauliflower and set aside in a separate pot.
   ▶ ≈5:05
6. 6
   Combine the milk and veal or chicken stock in a ratio of approximately 1:2 to achieve a whitish colour.
   ▶ ≈5:24
7. 7
   Using a stick blender, purée the warm cauliflower with some of the milk and stock mixture. Strain through a sieve first if desired to remove any fibres. Blend on low speed until smooth.
   ▶ ≈6:42
8. 8
   Gradually fold in the potato purée according to a 1:4 ratio of potatoes to cauliflower by weight, adding milk or stock as needed to reach the desired consistency. Blend gently until combined.
   ▶ ≈7:59
9. 9
   For a finer texture, pass the soup through a fine-mesh sieve.
   ▶ ≈8:45
10. 10
    Transfer the soup to a pot and warm gently over low heat.
    ▶ ≈9:06
11. 11
    Stir in the double cream to add silkiness to the soup.
    ▶ ≈10:05
12. 12
    Season with sea salt and freshly ground white pepper to taste, adding the pepper at the very end so its flavour disperses throughout. Never use black pepper.
    ▶ ≈10:25
13. 13
    Serve the soup in bowls or on plates. Garnish optionally with croutons, fresh parsley, chives, or small blanched cauliflower florets.
    ▶ ≈11:17