Recette - Velouté de chou-fleur à l’époisses-en
- 1 kg of cauliflower with 150 g of the heads removed
- 250 g of leeks
- 1/4 head of chervil
- 140 g of butter
- 10 cl of double thick cream
- 3 eggs
- 1/4 litre milk
- litres water
- 150 g of Époissesslightly ripened
- 140 g of flour
- Fine salt and coarse salt
Peel and wash the vegetables.
Mince the white part of the leek then sweat in a casserole dish.
Make a white roux with the leek and add the milk (1/4 litre) and the water (2 litres). Add the cauliflower. Cook for an hour over low heat.
Boil the cauliflower heads in salted water or steam.
Mix the cauliflower and leek, then blend. Boil again and add the cream and eggs. Remove from heat upon simmering and then keep over bain-marie. Season to taste.
Cut the Époisses into small cubes. Arrange the diced Époisses in soup dishes or a soup bowl. Add the heads. Then pour the boiling velouté over them.
Decorate with chervil sprigs.