Du Barry Soup
- 1 cup rice
- 2 quarts chicken stock
- 1 cup cold cauliflower
- White pepper
- Salt
- 2 cups cream
Boil the rice in the chicken stock. Add the cauliflower, pressed through a potato ricer. Season with white pepper and salt. Add the cream and bring again to a boil.
Serve in bouillon cups. Garnish with small flowerets of cauliflower.
A French recipe.
Serve in bouillon cups. Garnish with small flowerets of cauliflower.
A French recipe.
Submitted by May 30, 2010
15 min
30 min
45 min