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Soup Veloute "Dubarry" Recipe
Velouté Dubarry. Do you like delicate cream soups? Then this recipe is for you! Extremely tasty and delicate soup-puree of cauliflower will delight both large and small gourmets with its taste.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Wash leeks and cut into thin half-rings. Disassemble the cauliflower into small inflorescences. Several small inflorescences need to be preserved to be used in the future when serving soup. In a saucepan, heat the butter and sauté the leek in it for 3 minutes. Add flour.
    Wash leeks and cut into thin half-rings.
Disassemble the cauliflower into small inflorescences. Several small inflorescences need to be preserved to be used in the future when serving soup.
In a saucepan, heat the butter and sauté the leek in it for 3 minutes. Add flour.
  2. Cook, stirring, over low heat for about 3 minutes. Thus is obtained option a mixture ru (roux), which is used in as a thickener in many soups and sauces.
    Cook, stirring, over low heat for about 3 minutes. Thus is obtained option a mixture ru (roux), which is used in as a thickener in many soups and sauces.
  3. Pour carefully, in three steps, the pot of Roux to hot broth and vigorously stirring, to fully dissolve the mixture in broth. Bring to a boil and add cauliflower. Cover and simmer for 30 minutes over low heat.
    Pour carefully, in three steps, the pot of Roux to hot broth and vigorously stirring, to fully dissolve the mixture in broth. Bring to a boil and add cauliflower. Cover and simmer for 30 minutes over low heat.
  4. While cooking cabbage, prepare set aside for decoration of the inflorescence. Boil for 2-3 minutes in boiling water and transfer to a bowl of ice water. After they should be dried on a paper napkin.
    While cooking cabbage, prepare set aside for decoration of the inflorescence. Boil for 2-3 minutes in boiling water and transfer to a bowl of ice water. After they should be dried on a paper napkin.
  5. When the cabbage becomes very soft, grind everything with a submersible blender (or in a bowl of a stationary mixer) to get a completely homogeneous consistency. Salt to taste.
    When the cabbage becomes very soft, grind everything with a submersible blender (or in a bowl of a stationary mixer) to get a completely homogeneous consistency.
Salt to taste.
  6. In a separate container, mix the cream and egg yolks, beat them a little whisk until smooth and enter into the soup, continuing to whisk it with the same whisk.
    In a separate container, mix the cream and egg yolks, beat them a little whisk until smooth and enter into the soup, continuing to whisk it with the same whisk.
  7. Bring to a boil again, continuing to whisk. Soup is ready!
    Bring to a boil again, continuing to whisk. Soup is ready!
  8. Serve the soup immediately, garnished with the blanched buds of cauliflower and parsley leaves.
    Serve the soup immediately, garnished with the blanched buds of cauliflower and parsley leaves.

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