Cream of Cauliflower Soup

Ingredients

• 4 cups white stock
• 1/4 cup butter
• 1 stalk celery
• 1/2 cup flour
• 2 cups milk
• 2 yolks of eggs
• 1/2 cup cream
• 1 cauliflower, boiled until tender

Method

1. 1

   Soak cauliflower head down in cold water with a tablespoon of salt; cook in boiling salted water for twenty minutes.

2. 2

   Reserve half of the nicest part of the flowerets, and rub the remainder through a sieve.

3. 3

   Saute the onion and celery in butter, remove, add flour, and stir into the hot stock.

4. 4

   Add cauliflower and hot milk.

5. 5

   Season to taste with salt and pepper.

6. 6

   Strain, reheat, and add yolks of eggs and cream.

7. 7

   Add flowerets and serve at once.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 18. The excerpt below is the record exactly as published.

Cream of Cauliflower Soup, 4 cups white stock. I4 cup butter. 1 stalk celery. i/^ cup flour. Small piece of onion. 2 cups milk. 2 yolks of eggs. }^ cup cream. 1 cauliflower, boiled until tonder. SOUPS. 41 Soak cauliflower head down in cold water with table- spoon of salt; cook in boiling salted water twenty min- utes. Reserve about half of the nicest part of the flowerets, and rub the remainder through sieve. Saute the onion and celery in butter a few moments; remove, add the flour, and stir into the hot stock; add the cauliflower and hot milk. Season to taste, with salt and pepper. Strain, reheat, and add the yolk of eggs and half cup of cream. Add flowerets and send to table at once. This can be made .without the eggs and cream,, but is better with them. Cream of Lettuce Soup. 3 cups white stock. 2 tablespoons butter. 2 tablespoons rice. 3^2 <^^P cream. Slice of onion, cut fine. Yolk of 1 egg. 2 heads lettuce, cut fine. Salt and pepper. Cook onion a few moments in butter (do not let it brown), add lettuce, and toss a few moments in the butter to get the flavor. Add the rice and stock, cook until the rice is soft, strain through sieve, then add cream and yolk of egg, salt and pepper, and serve. Cream of Asparagus Soup. 3 cups white stock. I4 cup flour. 3 bunches asparagus. 2 cups scalded milk. Slice of onion. 3 cups cold water. L4 cup butter

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