Description
Continue our journey through the French cuisine. The soup is named after the Countess du Barry - mistress of French king Louis XY. According to legend, the Marquis Dubarry began to eat cauliflower for improving the complexion but the courtiers, seeing the change in the menu, began to discuss her alleged failing health. To prevent unnecessary rumors, Countess, explaining that she likes her refined taste, personally wrote the recipes soup and cauliflower salad. The taste of this soup really is exquisite and incredibly tender.
Ingredients
-
Pepper white
-
Salt
-
Yolk egg
2 piece
-
Sour cream
0.5 cup
-
Milk
1 cup
-
Flour
2 Tbsp
-
Butter
3 Tbsp
-
Cauliflower
1 kg
Cooking
Cabbage disassemble into florets, wash them. Drop into boiling salted water and boil for 10-12 minutes.
In another saucepan, heat the butter and fry the flour until Golden brown, dilute with boiling water to liquid sauce. Blindirovannye add the cabbage and cook over low heat for 15 minutes.
Whisk the soup in a blender until smooth.
Return the soup back to the pot, pour the hot milk.
Salt and pepper to taste.
Whip cream with the yolks, gently stir in the soup.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.