Preparation time 35 minutes,
1 tablespoon flower,
1 small onion,
3 cups milk (cup=250ml),
3/4 cup small cauliflower flowers,
1/3 cup vegetable oil,
3-4 slices of bread,
This recipe is from the book “Le Cordon blue “Soups””. In France this soup is known as Potage a la du Barry. The dish was named after the mistress of French King Louis XV, the Countess Du Barry (Comtesse du Barry). Many cauliflower dishes were named in her honor.
2. Put cauliflower in a pot with a wide bottom, pour in 1/2 cup water, and 1/2 cup milk. Put this on the stove, heat it to boiling, cover with a lid and turn down the heat to the lowest setting. Cook for about 7 minutes or until cauliflower is soft.
7. Add milk to the roux and mix well to avoid lumps, then bring this to a boil, add the cauliflower puree, and bring to a boil once more. Add salt and pepper, freshly ground pepper works best here. Remove from heat.
10. Voila! Your Royal cream of cauliflower soup is ready! When serving sprinkle with croutons, boiled cauliflower and parsley. This soup has a rich yet delicate flavor, and is not greasy like so many milky soups. You can use any milk, I used the 1.5% fat milk. So this is how you make a soup in half an hour. The result is simply gorgeous, and I can’t help thinking about it again and again.
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