Potage Dubarry with crisp chorizo (Creamy cauliflower soup)

Potage Dubarry with crisp chorizo (Creamy cauliflower soup)

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(17 ratings)

Prep: 20 mins Cook: 35 mins


Serves 6
Crisp little florets and salty, spicy chorizo contrast wonderfully with this creamy cauliflower soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal323
  • fat25g
  • saturates12g
  • carbs15g
  • sugars9g
  • fibre3g
  • protein11g
  • salt0.64g
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  • 1 large cauliflower, cut into florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 shallots, chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 medium potatoes, chopped



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 500ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 500ml vegetable stock
  • 150ml double cream
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 12 slices chorizo



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tbsp chopped coriander


  1. Set aside two handfuls of small cauliflower florets. Heat the butter in a large pan, add the shallots and gently fry until soft but not brown. Add the cauliflower, potatoes, milk and stock. Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 mins until the vegetables are tender. Purée until smooth either with a stick blender or in a food processor (you will need to do this in batches). Return to the pan and add the cream. Warm through and add more seasoning if necessary.

  2. Heat the oil in a pan, add the reserved cauliflower florets and fry until brown and starting to soften. Add a splash of water, cover and cook for a further 1-2 mins until just tender. Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.

  3. Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.

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Comments, questions and tips

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njh123321's picture
14th Feb, 2019
truly delicious and so simple
21st Jan, 2018
Best soup I'm ever tried! So easy
25th Mar, 2016
Delicious soup made with soya marg and milk and using smoked bacon lardons instead of chorizo because it needed to be dairy free.
24th Mar, 2016
Used a medium cauliflower and swapped milk, butter and chorizo for dairy free products and smoked bacon lardons. Easily enough for 6 portions.
daviesx4's picture
23rd Dec, 2015
We loved this soup, so tasty. Im going to make this as our starter for Christmas Lunch. We give it a 5 star rating
16th Nov, 2015
Bought a huge, lovely fresh cauliflower from our local Farmers market for pence at the weekend. Tried this recipe. Today
19th Nov, 2013
I made this soup last night for the family. Two fussy men and it was very much enjoyed. It only took 15 mins to make as I cooked the cauliflower, without the milk, and added it after mins in the pressure cooker. Did not use the cream, as it really did not need it as it was so thick and creamy without.
19th May, 2013
Agree with other comments - dead easy and really delicious and impressive. A definite addition to the regular recipes. Blanched slices of cauliflower florets in microwave and then drained, dried and cooked wit chorizo. We served it with walnut bread - I wonder If a few crushed walnuts would work with the chorizo and cauliflower on top.
25th Nov, 2012
I added a few crispy croutons for a starter (I didn't want my guests filling up on bread) but served with bread for a fab midweek supper meal.
1st Nov, 2012
Excellent recipe, easy to cook and impressive contrast of textures and flavours. I changed the method slightly by frying the chorizo first and then sauteed the florets in the flavoured oil. I omitted adding water and this ensured the florets stayed crisp. This is now firmly in the menu folder.


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Jan M
17th Nov, 2015
Cook the reserved cauliflower in the microwave for 2 minutes then drain before frying it with the chorizo. Possibly the best soup ever!
16th Nov, 2015
Bought a lovely fresh cauliflower from the local Farmers Market at the weekend. Tried this recipe. Lovely! I fried the chorizo first, took it out of the pan and fried the shallots in the chorizo oil. Didn't use any cream. Added some grated Parmesan before serving. 5 stars for easy recipe and taste.
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