Cauliflower Soup

Ingredients

• a bay-leaf
• an onion that has been stuck with two cloves
• a small bunch of thyme
• a small bunch of parsley
• season to taste with salt
• and pepper
• the Cauliflowers
• a plate of croutons of fried bread or sippets of toast

Method

1. 1

   Boil the broth gently with the bay-leaf, onion, thyme, and parsley until the Cauliflowers are tender.

2. 2

   Remove the onion, thyme, and bay-leaf, and pass the Cauliflower and broth through a fine wire sieve.

3. 3

   Return the broth and mashed Cauliflower to the saucepan, boil again, and serve in a soup-tureen with croutons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 198. The excerpt below is the record exactly as published.

a bay-leaf, an onion that has been stuck with two cloves, and a small bunch of thyme and parsley ; season to taste with salt and pepper. Boil the broth gently at the side of the fire until the Cauliflowers are tender, then remove the onion, thyme, and bay-leaf, and pass the Cauliflower and broth through a fine wire sieve ; use a wooden spoon to ease the Cauliflower through. Return the broth and mashed Cauliflower to the saucepan, and give it another boil up ; when ready, turn the soup into a soup-tureen and serve it with a plate of croutons of fried bread or sippets of toast. (2) Prepare a little veal or mutton broth, with salt and pepper added to season ; then put in 2 or 3 table-spoonfuls of flour to thicken it like cream. Cut up a Cauliflower into small bunches or tufts, put these into a stewpan-with salted water, and boil; when done take them out, place them Cauliflowers — continued. on a strainer to drain, and then put into the soup, taking care not to break them. The yolks of two or three eggs with a little beaten cream, if added, will make a great improvement, and give it a rich taste. Cauliflowers with Spanish Sauce. — The same preparation again as for Cauliflowers with White Sauce. When the Cauliflowers are done, drain them, and put them to simmer a little in a stewpan with a few table-spoonfuls of Spanish sauce. Cauliflowers with Tomato Sauce. — Boil the Cauliflowers till tender, and drain them ; then arrange them on a hot dish. Have ready some rich butter sauce — that is melted butter — with plenty of cream or butter in it, and stir into this some tomato sauce. As soon as it boils up pour it over the Cauliflowers and serve. Cauliflowers with Veloute Sauce.— The same preparation as for Cauliflowers with White Sauce, using veloute instead of white sauce. Make the veloute by putting a small piece of butter in bechamel sauce. Cauliflowers with White Sauce. — Remove all the green leaves, open the Cauliflower, and clear it of live-stock if there be any. Leave the Cauliflower in cold water for an hour ; then put it into boiling water, with a little salt and butter. This vegetable, being very tender, is soon cooked. If you wish to boil it beforehand, take it off the fire when only half-done, as its being left in boiling water will soon finish it. Drain separately, without breaking, dish in the shape of a large Cauliflower, and pour white sauce over them. Cream of Cauliflower. — Put 3 table-spoonfuls of flour in a saucepan with loz. of butter, and pour in gradually while stirring 3 pints of white broth, adding | table-spoonful of salt ; then put in half a medium-sized Cauliflower, and boil it slowly for thirty minutes. Strain the Cauliflower on a sieve, and stir in | breakfast-cupful of cream. Serve with a handful of croutons souffles. Dressed Cauliflower. — Take a large Cauliflower, lay it in a large bowl, pour over it sufficient cold water to cover, and shake in 1 heaped table-spoonful of salt ; let it remain in this for twenty minutes. Have a large saucepan on the stove nearly full of boiling water, take the Cauliflower out of the salted water, drain well, and put it into the boiling water (be sure that the water is boiling very fast when it is put in). Let it boil for twenty minutes ; then, if done enough, take it up and chop finely ; add to it l^oz. of butter, 4 table-spoonfuls of breadcrumbs, 1 teaspoonful of salt, and ^ teaspobnful of pepper. Stir in an egg beaten up, and mix all well together ; put it on a flat dish, cut |oz, of butter into very small bits and stick them here and there over the top. Put it in the oven to brown, or brown it before the fire, and serve. Pried Cauliflowers. — (1) Wash and trim the Cauliflowers, put them in a saucepan of boiling water with a lump of salt, and boil until half cooked. Prepare a frying batter ; drain the Cauliflowers, put a good-sized lump of fat or butter into a flat stewpan and make it hot ; dip the Cauliflowers into the batter, then put them in the fat, and fry until nicely browned. Lift the Cauliflowers out of the fat with a skimmer, let as much of the fat run off as possible, then lay them carefully on to a hot dish, over which has been spread a folded napkin or an ornamental dish-paper ; dust over with a small quantity of salt, and serve without delay, as if not eaten while very hot they will not be nice. (2) Take a good Cauliflower, divide it into small branches, remove the superfluous stalks, and boil in water with a little salt, but so that they are kept firm ; then place them in a basin with a little chopped parsley, oil, lemon-juice, salt, and pepper

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