Soup Velout du Barry
5 (1 rate)
3
Portions
50 min.
Cooking timeAbout recipe
If you like tender, velvety mashed soups, be sure to prepare Veloute du Barry soup. It fast is made, has a creamy taste and will become one of the favorites on your menu. Use the recipe! The name soup got its name from the French king, who came up with a recipe for it. It is believed that cauliflower improves complexion and is very useful for the body. In the original, leeks are used, but the white part of the usual onion letters perfectly replaces it. If you wish, you can leave a few cabbage inflorescences and cook them separately to decorate the soup.
Purpose: Soup recipes
Recipes by ingredients:
# Vegetables /
# Milk products-
Required ingredients::
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Cauliflower400 grams
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Leek150 grams (stem)
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Butter30 grams
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Flour20 grams
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Bullion500 milliliters
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Cream30 milliliters (20% fat content)
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Yolk1 pc (green)
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Saltto taste
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How to make
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![Prepare all the necessary ingredients. Wash and dry the vegetables.]()
1. Prepare all the necessary ingredients. Wash and dry the vegetables. -
![Cut the leek into half rings and put in a saucepan with a thick bottom. Put butter in it and put on medium heat. Let the butter melt and,...]()
2. Cut the leek into half rings and put in a saucepan with a thick bottom. Put butter in it and put on medium heat. Let the butter melt and, stirring, fry the onions for 3 minutes. -
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![Add flour to a couple, fry for another 3 minutes, stirring.]()
3. Add flour to a couple, fry for another 3 minutes, stirring. -
![Slowly pour the broth into a saucepan, stirring all the time. Add cauliflower inflorescences to the soup.]()
4. Slowly pour the broth into a saucepan, stirring all the time. Add cauliflower inflorescences to the soup. -
![Bring everything to a boil, reduce heat and simmer for 30 minutes. Grind the finished soup with a blender until smooth.]()
5. Bring everything to a boil, reduce heat and simmer for 30 minutes. Grind the finished soup with a blender until smooth. -
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![Mix the cream and egg yolk until smooth.]()
6. Mix the cream and egg yolk until smooth. -
![Constantly stirring the soup pour the cream mixture. Salt everything, bring it to a boil and remove it from the fire. Pour the prepared V...]()
7. Constantly stirring the soup pour the cream mixture. Salt everything, bring it to a boil and remove it from the fire. Pour the prepared Veloute du Barry soup into bowls, decorate and serve.
