Cream of Cauliflower (2)
Instructions
Stewed in butter 30 g of leeks and cauliflower florets split; lapped with one liter of broth, cover, simmer for 30 minutes then passed to a ricer collecting the cream in a saucepan; Let them resume boil, bind them with rice flour dissolved in a finger of cold milk and continue boiling for 15 minutes, then turn and add an egg yolk diluted with 10 cl of cream.
Add salt and pepper, garnish with croutons browned in 20 g of butter flavored with chopped aromatic.
Ingredients and dosing for 4 persons
- 500 g of clean cauliflower
- 100 g of leek
- 50 g of butter
- 25 g of rice flour
- 1 egg yolk
- 1 chopped thyme and marjoram
- Some of croutons
- 1 toe of milk
- Vegetable broth
- 10 cl of cream
- Salt
- Pepper