Cauliflower puree soup

1 serving


Boil in salted water with a tablespoon of oil 100g pearl barley, wipe through a sieve. Cut cauliflower crosswise at the bottom of the stud, cook in salted boiling water, strain. Cut the cabbage bouquets, wipe the rest of it through a sieve, combine with the cabbage decoction and pearl purée. Add a tablespoon of oil, a glass of cream (or milk), loosened with 2 yolks, cauliflower bouquets, salt. Warm up without boiling. Pour chopped dill.