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Cauliflower puree soup
1 serving
Half of the cabbage inflorescences, well washed and blanched, are boiled in salted water. The other part with the yolk wiped through a sieve is boiled in cream and strained. The remaining cauliflower is strained through a fine sieve, combined with both parts, diluted with meat broth, dressed with butter and salted. Croutons are separately served.
Half of the cabbage inflorescences, well washed and blanched, are boiled in salted water. The other part with the yolk wiped through a sieve is boiled in cream and strained. The remaining cauliflower is strained through a fine sieve, combined with both parts, diluted with meat broth, dressed with butter and salted. Croutons are separately served.
butter - 80 g, cauliflower - 300 g, yolk - 1 pc., cream - 150 g, meat broth - 1.2 l
