Let us first thing herbs. For this soup you need to create a unique bouquet, which will then be crushed. So, take the onion - leeks (only the white part of the stem), do a longitudinal incision and remove one layer.
Spreads his investing into sprigs of parsley, sprinkle with thyme and again we turn a tube, which should fix the food twine. The rest of the onion stalk chop the rings.
Murphy peel and cut into cubes, carrots- Cut into slices. Cauliflower boil in salted water for 2 - 3 minutes, drain, cool and disassemble into florets. Put a large handful of inflorescences in the direction, she will need in the future.
In a saucepan for soup with leek and cauliflowerPut the cabbage inflorescences (all except those that put off), add the sliced potatoes, carrots, chopped onion and parsley bouquet. Fill the chicken broth, cover the pan with a lid and cook on low heat for 20 minutes. This time is enough to make the vegetables are soft.
At the time that the vegetables are cooked, in a separate container to whip 1/3 of the cream and carefully separated from the yolk protein.
In a skillet Warms vegetable oil,add deferred inflorescence cabbage, salt and fry until golden - brown. Then add a spoonful of butter and tormented even 20 seconds - 30 seconds, pour out the excess liquid. The inflorescence is recommended to put on a paper towel to oil took.
Boiled vegetables are put in a blender (do not forget to remove the food from the twine "bouquet") and beat until smooth.
Season with pepper, add butter andto stir thoroughly. Now, add the cream and egg mixture and stir. Do not forget that after the addition of this component, heat the soup can not be - it will curdle.
Pour the soup with cauliflower and leek onplates, lay at the center of fried blossoms, additionally you can add chopped parsley. The soup should be submitted to the table immediately after the end of cooking.