Austrian cauliflower puree soup
Composition / ingredients
4
servings:
Cooking method
1. Cut the cauliflower cabbage into medium inflorescences (set aside a few small inflorescences to decorate the soup when serving), pour broth and boil.
2. Grind cabbage with broth with a blender.
3. Dry the flour without changing color, cool slightly, dilute in 100 g of hot milk and bring to a boil. Then mix everything with a blender and add salt, cook for about 7 more minutes.
4. For the lieson (to enhance the taste and make the soup rich) - lightly whisk the egg yolk with the remaining milk (about 50 ml).
5. Cool the soup slightly, season with lieson and butter.
7. Before serving, the soup-puree should be decorated with toasted cauliflower inflorescences in butter.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Cauliflower - 28 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
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
- Vegetable broth - 13 kcal/100g
