Dubarri soup
5 servings
50 minutes
The 'Dubarry' soup is an exquisite representative of European cuisine, named after the famous Madame Dubarry, the favorite of King Louis XV. The main ingredient of this refined dish is tender cauliflower, giving the soup a velvety texture and subtle creamy flavor. The light aroma of roasted flour and butter is complemented by soft notes of milk and spices, creating a harmonious blend. The final touch is an airy mixture of sour cream and egg yolks, making the soup even richer and more delicate. It is served hot, sprinkled with crispy croutons that add an interesting contrast in textures. Ideal as a light first course for a festive lunch or cozy family dinner.
1
Separate the cauliflower into florets and wash them. Boil water and cook the cauliflower for 10-12 minutes.
- Cauliflower: 900 g
2
In another pot, heat the butter, fry the flour until golden, dilute with boiling water to a liquid sauce consistency, and add the blanched cabbage. Cook on low heat for 15-20 minutes.
- Butter: 3 tablespoons
- Wheat flour: 2 tablespoons
3
Strain the contents of the pot through a sieve, return it, dilute with hot milk, season with salt and pepper to taste, and remove from heat.
- Milk: 1 glass
- Salt: to taste
- Ground white pepper: to taste
4
Whip the sour cream with the yolks, gently fold into the soup. Serve hot, sprinkled with wheat croutons.
- Sour cream: 5 tablespoon
- Egg yolk: 2 pieces
- Croutons: 100 g
