Soup Veloute "Dubarry"

76 - 45 минут 4 порции

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 for Soup Veloute "Dubarry"

Step by step instruction of cooking Soup Veloute "Dubarry"

Шаг 1

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.

Шаг 2

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.

Шаг 3

Pour carefully, in three steps, the pot of 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.

Шаг 4

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.

Шаг 5

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.

Шаг 6

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.

Шаг 7

Again bring to a boil, continuing to whisk. Soup Veloute is ready!