Velute Du Barry. Do you like delicate cream soups? Then this recipe is for you! Extremely delicious and tender cauliflower puree soup will delight both large and small gourmets with its taste.
Wash the leeks and cut them into thin half rings.
Disassemble the cauliflower into small inflorescences. A few small inflorescences must be preserved in order to be used in the future when serving soup.
In a saucepan, heat the butter and fry the leeks in it for 3 minutes. Add flour.
Cook, stirring, on low heat for about 3 minutes. Thus, a variant of the roux mixture is obtained, which is used as a thickener in many soups and sauces.
Carefully, in three steps, pour hot broth into a saucepan with Roux and, stirring vigorously, bring the mixture to complete dissolution in the broth. Bring to a boil and add the cauliflower. Cover and simmer for 30 minutes on low heat.
While the cabbage is cooking, prepare the inflorescences laid aside for decoration. Boil for 2-3 minutes in boiling water and transfer to a bowl with ice water. After that, they should be dried on a paper napkin.
When the cabbage becomes very soft, grind everything with an immersion blender (or in the bowl of a stationary mixer) until a completely homogeneous consistency is obtained.
Add salt to taste.
In a separate container, mix the cream and egg yolks, lightly whisk them with a whisk until smooth and add to the soup, continuing to whisk it with the same whisk.
Bring to a boil again, continuing to beat. The soup is ready!
Serve the soup immediately, garnished with blanched cauliflower buds and parsley leaves.
