potage dubarry (blomkålssuppe) med trøfelolie

Cauliflower Soup

1 tablespoon olive oil
2 roughly chopped onions (approx. 50 g)
1 liter of vegetable broth
1 cauliflower into small florets (about 1 kg)
1 teaspoon coarse salt
freshly ground pepper
2 pasteurized egg yolks
½ dl whipping cream

Truffle Oil to taste... (I like a lot!!)

Ornaments
1 dl coarsely chopped fresh parsley or sorrel

Accessories
300 g bread

Heat the oil. Fry the onions in approx. 1 min. Add broth and bring soup to boil. Come cauliflower bouquet in the soup and cook for approx. 5 min. Add salt and pepper.

Mix egg yolks and cream together in a bowl. Remove soup from heat and stir cream mixture into the soup. Serve immediately sprinkled with chopped fresh parsley or sorrel.

drip or pour the truffle Oil into the plate on top of the soup, just before serving!

Broth can be frozen.

Enjoy