Cauliflower cream soup

Ingredients for 3 servings:

• 1 small cauliflower
• 1 small onion(s)
• 1 tbsp butter
• 2 tbsp, leveled flour
• ¼ liter chicken broth
• ¼ liter of milk
• 1 egg yolk
• 2 tbsp cream
• Nutmeg, freshly grated
• Salt
• lemon juice
• 1 pinch(s) pepper, white, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream Dubarry

Clean the cauliflower and cut into small florets. Peel and finely dice the onion. Melt the butter in a saucepan. Add the onion and sauté briefly, then dust with the flour. Sauté the flour, but do not let it brown. Deglaze with hot chicken stock and milk. Add the cauliflower and nutmeg. Cook for about 5-7 minutes. Purée with a hand blender. Blend with the egg yolk and cream, and season with pepper and lemon juice. Serve hot. Note: This soup is known internationally as Dubarry Cream Soup. Marie-Jeanne Bécu (1743-1793), a simple 16-year-old shopgirl, caught the attention of King Louis XV (1710-1774), and was introduced by him to the Comte du Barry. At that time, cauliflower was a novelty at court; the young countess had a weakness for cauliflower (and for the aging king). She became his mistress. In 1793, she died by guillotine during the French Revolution.