We continue our journey through French cuisine. The soup is named after the Countess Dubarry, a favorite of the French King Louis XVI. According to legend, the Marquise Du Barry began to use cauliflower to improve her complexion, but the courtiers, seeing the changes in the menu, began to discuss her allegedly shaken health. To prevent unnecessary rumors, the Countess, explaining that she likes her exquisite taste, personally wrote recipes for soup and cauliflower salad. The taste of this soup is really very refined and incredibly delicate.
| Cook Time | 35 minutes |
| Servings |
Ingredients
- White pepper
- Salt
- 2 pieces Egg yolk
- 0.5 glasses Sour cream
- 1 glass Milk
- 2 tablespoons Flour
- 3 tablespoons Butter
- 1 kg Cauliflower
Ingredients
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Instructions
- Disassemble the cabbage into inflorescences, wash them. Dip into boiling salted water and cook for 10-12 minutes.
- In another saucepan, heat the butter and fry the flour until golden brown, dilute with boiling water to a state of liquid sauce. Add the blanched cabbage and cook over low heat for 15 minutes.
- Whisk the soup in a blender until smooth.
- Return the soup back to the pan, dilute with hot milk.
- Add salt and pepper to taste.
- Whisk the cream with the yolks, gently add to the soup.
- Serve hot, sprinkled with wheat crackers.
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