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.