Cauliflower Puree Soup

Ingredients

• funt beef
• funt veal shank
• bunch greens
• funt cauliflower
• lozhka butter
• lozhka flour
• egg yolks
• 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.