Dubarry Soup
Soups • European
Description
The soup is named after a countess, a favorite of French King Louis XV. According to legend, the countess began to consume cauliflower to improve her complexion, but the courtiers, noticing changes in the menu, started discussing her supposedly declining health. To prevent unnecessary rumors, the countess, explaining that she enjoyed its exquisite taste, personally wrote the recipes for the soup and cauliflower salad.
Ingredients
- Butter 3 tablespoons
- Cauliflower 30 oz
- Wheat Flour 2 tablespoons
- Milk 10 fl oz
- Salt to taste
- White Pepper (whole) to taste
- Sour Cream 5 tablespoons
- Whole egg 2 pieces
- Croutons 5 oz
Step-by-Step Guide
Step 1
Break the head of cauliflower into florets and rinse them. Boil water and cook the cauliflower for 10–12 minutes.
Step 2
In another pot, heat the butter and sauté the flour until golden, then dilute with boiling water to a liquid sauce consistency and add the blanched cauliflower. Simmer on low heat for 15–20 minutes.
Step 3
Pass the contents of the pot through a sieve, return it back, dilute with hot milk, season with salt and pepper to taste, and remove from heat.
Step 4
Whip the sour cream with the yolks and gently fold it into the soup. Serve hot, sprinkled with wheat croutons.
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