Cauliflower Purée Soup

Ingredients

• bunch bunch of soup greens
• funt potato (waxy)
• funt asparagus (cheap young soup asparagus)
• funt (+spoon) butter
• egg yolks
• stakan cream
• stakan rice or pearl barley
• ложка (spoon) flour

Instructions

1. Cook and strain a broth from a bunch of greens and 1 funt waxy potato; salt.
2. Cut tips from 2½ funt young asparagus and boil them separately in salted water.
3. Cut remaining asparagus small; stew with butter and a little broth, covered, 1–1½ hr until soft; rub through a sieve.
4. Combine with rice/pearl-barley purée (No. 94/95) or a flour-butter roux with broth; boil 20–30 min.
5. Stir in remaining broth; temper 2 yolks + ½ glass cream with hot broth, add to soup with butter; reheat to very hot without boiling.
6. Add asparagus tips and serve; potato may be served separately or in the soup.