Cauliflower and Lettuce Soup (Potage de Choufleur et de Laitue)

Ingredients

• 1 large cauliflower
• 1 small lettuce
• 1 qt. meat boilings or second white stock
• 1 oz. crushed tapioca
• 1 oz. butter or dripping
• 1 dessert-sp. chopped parsley
• White pepper and salt
• i pt. hot milk

Method

1. 1

   Use the white part of the cauliflower, cut it into small pieces, wash in cold water, and scald in boiling water for 5-10 minutes.

2. 2

   Put the stock into a saucepan and bring to a boil, drain the cauliflower and add it, simmering until tender, about half an hour.

3. 3

   Then add the milk, butter, and shredded lettuce.

4. 4

   Sprinkle in the tapioca and cook together for 10 minutes, stirring frequently.

5. 5

   Season to taste and add parsley at the end.

6. 6

   Serve with toast cut in dice.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 78. The excerpt below is the record exactly as published.

Cauliflower and Lettuce Soup (Potage de Choufleur et de Laitue) 1 large cauliflower. 1 small lettuce. 1 qt. meat boilings or second white stock. 1 oz. crushed tapioca. 1 oz. butter or dripping. 1 dessert-sp. chopped parsley. White pepper and salt, i pt. hot milk

Cook this with the app: pantry check, scaling, and the assistant.