Description
Velouté Dubarry. You love a delicate cream soups? Then this recipe is for you! Extremely tasty and delicate cream soup of cauliflower will delight your taste big and small gourmets.
Ingredients
-
Cauliflower
1 kg
-
Leeks
1 piece
-
Butter
80 g
-
Flour
70 g
-
Broth
1.5 l
-
Cream
90 ml
-
Yolk egg
2 piece
-
Salt
1 g
Cooking
Leek wash and cut into thin half-rings. Cauliflower disassemble into small florets. Several small inflorescences need to save to use later when serving the soup. In a saucepan, heat the butter and in it fry the leeks for 3 minutes. Add in the flour.
Cook, stirring, over medium heat 3 minutes. So the result is a variant of the mixture of ru (roux), which is used as a thickener in many soups and sauces.
Pour carefully, in three steps, in a pan Roux to hot broth and vigorously stirring, to fully dissolve the mixture in broth. Bring to a boil and add cauliflower. Cover and cook 30 minutes on low heat.
While cooking cabbage, prepare set aside for decoration of the inflorescence. Boil for 2-3 minutes in boiling water and transfer to a bowl of ice water. After they should be dried on a paper towel.
When the cabbage will become very soft, blend everything with an immersion blender (or in the bowl of a stationary mixer) to get a completely smooth consistency. Add salt to taste.
In a separate container, mix cream and egg yolks, beat them slightly with a whisk until smooth and add to the soup, continuing to whisk it in the same Corolla.
Again bring to a boil, continuing to whisk. Soup Veloute is ready!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.