Cauliflower Cream Soup

Ingredients

• Take lqt., more or less, of stock
• 1 pint of rich milk
• 1 pint of cooked Cauliflower sprays
• 1 table-spoonful of butter
• salt
• white pepper
• 1 table-spoonful of minced parsley
• half a blade of mace

Method

1. 1

   Prepare stock and boil with minced onion.

2. 2

   Mash cooked Cauliflower and add to stock.

3. 3

   Boil milk and add to mixture, season, thicken if necessary, add butter and remaining Cauliflower branches, and sprinkle with parsley.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 194. The excerpt below is the record exactly as published.

Cauliflower Cream Soup. — (1) The clear white broth that has had an old fowl boiled tender in it is best for such a soup as this, and any pieces or bones from the breakfast or dinner meats may be put into the stockpot with it to make it richer. Take lqt., more or less, of stock, 1 pint of rich milk, 1 pint of cooked Cauliflower sprays, 1 table-spoonful of butter, salt, and white pepper, 1 table-spoonful of minced parsley, half a blade of mace

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