Cauliflower Soup

Ingredients

• 4 c. hot white stock
• 1/2 cauliflower
• 3 tb. butter
• 1/2 c. flour
• 2 c. milk
• 1 slice onion
• 1 stalk celery
• Salt
• Pepper

Method

1. 1

   Soak cauliflower, head down, for 1 hour in cold water.

2. 2

   Cook in boiling salted water for 20 minutes.

3. 3

   Reserve a quarter of the flowerets, and rub remaining cauliflower through sieve.

4. 4

   Cook onion, celery, bay leaf, in butter for 5 minutes, but do not brown.

5. 5

   Remove bay leaf, add flour, and stir into hot stock; add cauliflower and milk.

6. 6

   Season, strain, add flowerets, and reheat.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 30. The excerpt below is the record exactly as published.

Cauliflower Soup 4 c. hot white stock | bay leaf £ cauliflower £ c. flour 3 tb. butter 2 c. milk 1 slice onion Salt 1 stalk celery Pepper

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