Composition / ingredients
Step-by-step cooking
Step 1:
Peel and finely chop the onion, cut the leek into thin rings. In a saucepan, heat half the butter and lightly fry the onion on it.
Step 2:
Disassemble the cauliflower into inflorescences, put 2/3 of the inflorescences in a saucepan with onions, pour in the wine and simmer, stirring, until the wine evaporates. Pour 1/3 of the cabbage with boiling water and blanch without cooking for 10 minutes, then drain the water.Pour the broth and half the cream into a saucepan with vegetables, bring to a boil, cover and cook until the cabbage becomes soft (about 20 minutes). Season the soup with salt and pepper to taste, season with nutmeg.
Step 3:
In a bowl, mix the cheese grated on a fine grater, the remaining cream and 3 yolks. When the cabbage is ready, puree the soup with a blender, then, without turning off the blender, gradually pour in the egg-cheese mixture. Add finely chopped chili pepper to the soup, bring the soup to a boil and remove from heat.
Step 4:
Melt the remaining butter in a frying pan, fry the blanched cabbage inflorescences on it until golden brown, salt them during frying, and at the very end of frying sprinkle with brown sugar, stirring constantly for 1 minute, let the sugar caramelize.
Step 5:
Pour the soup on plates, put caramelized cabbage in each plate, lightly sprinkle with nutmeg and finely chopped herbs and serve. Finita! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Cauliflower - 28 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Leek - 33 kcal/100g
- Onion - 41 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Egg yolks - 352 kcal/100g
- Brown Sugar - 394 kcal/100g
- Table salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Nutmeg - 556 kcal/100g
- Vegetable broth - 13 kcal/100g
