Español
Français
Português
Русский
简体中文
繁體中文
日本語
한국어
العربية
Türkçe
Қазақ
Deutsch
Italiano
Українська
Cauliflower puree soup
1 serving
peel, rinse and disassemble the cauliflower into small stoves, then pour over the finished white sauce and cook until cooked. when the cabbage is soft, wipe it through a sieve along with the sauce in which it was cooked. then add the broth from the bones, bring to a boil and season with liaison (from egg yolks and milk) and butter.
peel, rinse and disassemble the cauliflower into small stoves, then pour over the finished white sauce and cook until cooked. when the cabbage is soft, wipe it through a sieve along with the sauce in which it was cooked. then add the broth from the bones, bring to a boil and season with liaison (from egg yolks and milk) and butter.
beef bones - 150 g, cauliflower cabbage - 150 g, flour - 10 g, butter - 20 g, milk - 75 g, eggs - 0.1 pcs., salt - 4 g
