Crema Dubarry (Cauliflower Cream Soup)

Serves 6

Ingredients

1 head of cauliflower
water and salt
100 grams butter, melted
25 grams plain flour
1.5 litres chicken stock
2 egg yolks
20 ml milk
20 ml cream

Method

Break up cauliflower into flowerets and boil for 10 minutes in salted water

Mix melted butter and flour, gradually add 1.5 litres of chicken broth whilst stirring constantly, when amalgamated, add cauliflower.

Mix melted butter and flour, gradually add 1.5 litres of chicken broth whilst stirring constantly, when amalgamated, add cauliflower.

In a separate bowl, mix 2 egg yolks, a little milk and cream

Add to soup and allow to thicken, do not boil

Serve with sippets