Potage Dubarry

Directions

1. Peel and quarter the potatoes;
2. Put them in a pot of cold water and sea salt, and boil them until ready (20 minutes of boiling);
3. Remove the water and mash the potatoes with 3-4 tbsp. milk. Set aside;
4. Cut the florets from the steam of cauliflower and rinse them;
5. Put them in a pot of boiling water and sea salt, and boil them until done (18-20 minutes);
6. Bring the stock and the milk to a boil, and pour it over the boiled cauliflower and mashed potatoes;
7. Process them with an immersion blender until smooth and add a little more milk to reach the desired consistency;
8. Season with salt and return to the heat. Bring the soup to a gentle boil and add the sour cream, whisking it until it dissolves well. Season with white pepper;
9. Serve French warm and garnish with croutons and parsley.