1
medium cauliflower 1 medium potato,
peeled 3 tablespoons
butter or margarine 2 tablespoons flour 1 egg yolk 3 pints (1,5 l)
cold water 2 tablespoons sour
cream 1 tablespoon
parsley leaves, chopped 4 tablespoons cold
water salt and ground
black pepper to taste
Preparation:
Cook cauliflower and potato in 3 pints salt water until just
tender (be careful, don't overcook).
Lift carefully potato and
cauliflower from water and reserve
2 pints (1 l) water.
Separate cauliflower into small
sprigs, keep half of sprigs
and pass potato and rest of sprigs through a sieve or food processor.
In a saucepan heat butter or
margarine, than add flour and brown lightly
over medium heat. Add 2 cups ( 0,5 l )cold water, mashed potato and
cauliflower
and reserved 2 pints of water. Stir and bring to boil.
In a small bowl mix sour cream,
egg yolk, parsley with a
4 tablespoons of cold water.
Remove soup from heat and add
cream mixture to soup gradually.
Return soup to stove but do not
boil, just add reserved cauliflower
sprigs and adjust seasoning.
