Cauliflower Puree Soup

Ingredients

• 2 funt beef
• 1 funt veal shank
• 1 bunch greens
• 3 funt cauliflower
• 1/2 lozhka butter
• 1 lozhka flour
• 2 egg yolks
• 1/2 stakan thick cream

Instructions

1. Boil a white bouillon of beef and veal shank with only greens; strain.
2. Soak cleaned cauliflower in salted water; set aside the best head, blanch and cook it in bouillon.
3. Stew the rest with butter and bouillon until soft; rub through a sieve.
4. Bind with a light roux, add a yolk-cream liaison, and heat very hot without boiling.
5. Add the reserved florets to the tureen and pour over hot bouillon; serve with pirozhki.