Winter soup :Dubarry velvety, garlic croutons or rillons Toursime Starter ENG

Ingrédients

For 10 people

– 1 big cauliflower (or 2 medium ones)
– 1 leek white
– 1,5 to 2 l (51 to 67 oz) of vegetable broth
– 20cl (7 oz) of sour cream
– 3 egg yolks
– 100g (0.22 lb) of butter + 60g (0.13 lb) for the croutons
– 100g (0.22 lb) of flour
– 1/2 bunch of chives
– 350g (0.78 lb) of Touraine rillons
– 1 red onion
– 10 soft bread slices
– 1 garlic head
– olive oil
– thyme and laurel

 

 

Étapes de la recette

Velvety :
– Wash the cauliflower and make large buds.
– Wash and thinly chop the leek’s white.
– Slash the chives and reserve.
– Bring to a boil the vegetable broth.
– Sweat the leek in the butter (100g / 0.22 lb) without coloration. Add the flour to this and slowly cook.
– Progressively add the vegetable broth and stir until boiling resumes.
– Add the cauliflower and salt.
– Cook at slow heat for about 30 minutes with a bay leaf.
– Once it’s cooked, mix the velvety.
– Out of the heat, stir the egg yolks with the sour cream.
– Add this preparation to the velvety.

Trim :
– Chop the rillons. Fry them in a dry pan. Once it’s golden, add the chopped onion and a bit of slashed chives.
– reserve.
– Cut the soft bread in cubes of about 1cm (0.4 po) long.
– Brown them in butter with garlic and thyme until golden.

Dressing :
– In a deep plate, add a ladle of velvety.
– Add a spoon of rillons all around and sprinkle slashed chives.
– Serve in a small bowl the croutons on the side.
Enjoy the meal hot.