Dubarry soup, parsley oil, Mouillettes and rostello ham with herbs

Ingredients

  • 2 peeled shallots
  • 1 leek white
  • 1 potato with floury flesh
  • 15 g butter
  • 1 bouquet garni
  • 25 cl of vegetable broth
  • 300 g cauliflower
  • 25 cl of milk
  • 10 cl of liquid cream
  • 1 small bouquet of flat parsley
  • 10 cl of hazelnut oil
  • 2 slices of country bread
  • 2 slices of rostello ham

Preparation

  1. Finely chop the shallots and the leek white carefully washed.

  2. Peel the potato and cut it into small cubes. Wash the cauliflower flowers.

  3. In a large saucepan, melt the butter. Brown the shallots, the potato and the leek white with the bouquet garni for 10 min. Then deglaze with the vegetable broth, scraping the bottom of the pan well, then add the cauliflower flowers and the milk. Salt, pepper and cook over low heat for 30 min.

  4. Remove the bouquet garni. Go to the hand blender, adding the cream.

  5. Finely mix the parsley with hazelnut oil. Salt, pepper and set aside.

  6. Toast the slices of bread, then cut them into strips. Brush them with parsley oil. Place the ham cut into strips on each wet.

  7. Pour a drizzle of oil to parsley on the soup, and taste it with the wet.

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