Cauliflower Soup

Ingredients

• one quart of clear white broth
• one tablespoonful of finely chopped onion
• one cupful of boiled cauliflower
• one pint of milk
• one tablespoonful of butter
• one tablespoonful of finely chopped parsley
• salt and white pepper

Method

1. 1

   Boil broth and onion.

2. 2

   Rub boiled cauliflower through a sieve and add to broth.

3. 3

   Boil milk and stir in.

4. 4

   Season, add flour if needed, butter, and cooked cauliflower.

5. 5

   Stir in parsley and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 55. The excerpt below is the record exactly as published.

one quart of dear white broth, free from grease, and one tablespoonful of fìnely chopped onion. Let them come to a boil. Rub one cupful of boiled caulifiower through a sieve, and add to the broth. Let one pint of milk come to a boil and stir that in. Season with salt and white pepper. If not thick and creamy, add a little flour blended with water. Then add one tablespoonful of butter, and one cupful of cooked caulifiower, in little branches. Stir in a tablespoonful of finely chopped parsley

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