|
|
|
|
Cauliflower soup
serves 8
5 ounces butter
8 ounces leeks (white part), chopped
5 ounces flour
2 1/2 quarts water
1 pound cauliflower, cut into
small pieces
1 pound veal bones
6 egg yolks
3/4 cup heavy cream
1 cup milk
In a soup pot, melt butter and add he leeks. Stir over
medium heat for 5 minutes. Do not brown. Add the flour and cook slowly for 5
minutes. Whisk in the water.
Add the cauliflower and veal bones. Cover and
simmer for 2 hours. Combine the egg yolks with the heavy cream.
Boil the
milk and whisk into the egg yolk mixture. Strain. Skim the butter off the top
of the soup.
Remove the bones, puree and strain. Add the egg yolk and milk
mixture, mix well and season.
For garnish add cooked small bunches of
cauliflower and chopped chervil leaves.
