We continue our journey through French cuisine. Soup is named after Countess Dubarry-the favorite of the French king Louis HU. According to legend, the Marquise of Dubarry began to use cauliflower to improve the complexion, but the courtiers, seeing the changes in the menu, began to discuss her alleged shaken health. To prevent unnecessary rumors, the Countess, explaining that she likes her exquisite taste, personally wrote recipes for soup and salad of cauliflower. 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
- Cabbage disassemble on inflorescences, wash them. Lower in boiling salted water and boil 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 blanched cabbage and cook on low heat for 15 minutes.
- Beat the soup in a blender until smooth.
- Return the soup back to the pan, dilute with hot milk.
- Salt and pepper to taste.
- Whip cream with the yolks, gently stir in the soup.
- Serve hot, sprinkled with wheat crackers.
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