Description
This soup got its name from the last mistress of king Louis XV, the Countess Du Barry. She loved all kinds of innovations and this soup appeared in her kitchen. Now he is considered to be one of the classic dishes. And it is also the only way to feed cauliflower to my son:))
Ingredients
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Cauliflower
1 piece
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Leeks
1 piece
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Broth
1.5 l
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Butter
50 g
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Flour
50 g
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Yolk egg
2 piece
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Sour cream
150 g
Cooking
Cauliflower disassemble on inflorescences and boil for 10min.
Leeks cut into rings and lightly fried, but not much roast.
In a saucepan melt the butter, add the flour. Stir.
Wait 3 minutes, while stirring continuously. The flour should be lightly browned.
Gradually add broth, stirring all the time. We must try to avoid lumps. To the broth add the vegetables, season with salt and pepper. (This step I failed to photograph, the daughter is distracted). Cook 40 minutes on low heat. Beat with a blender, if there is foam, collect it with a slotted spoon.
Sour cream mix with egg yolks. Pour this mixture into the soup and cook another 1-2 minutes on very low heat (not to boiling), stirring constantly.
Decorate with greens, you can also turmeric (but I didn't do it)
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