Cream-of-Cauliflower Soup

Ingredients

• a good-sized cauliflower
• cover with boiling chicken stock
• a quart of milk
• a large onion
• three large table-spoonfuls of butter
• three of flour
• season with salt
• and pepper
• the slightest grating of nutmeg

Method

1. 1

   Wash cauliflower, cover with boiling stock, and boil for thirty-five minutes.

2. 2

   Boil milk and onion together for twenty minutes.

3. 3

   Mash cauliflower, return to liquor, add milk, and nutmeg.

4. 4

   Strain into a double-boiler, mix butter and flour, stir into soup, season, add reserved cauliflower, and cook for ten more minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 73. The excerpt below is the record exactly as published.

Cream-of-Cauliflower Soup. Carefully wash a good-sized cauliflower, and putting it into a kettle that will hold little beside it, cover with boiling chicken stock, and boil slowly for thirty-five min- utes. Boil together for twenty minutes a quart of milk and a large onion. When the cauliflower has been cooked for the prescribed time, take it up, and after putting aside a quarter of it, mash the remainder fine in a wooden bowl, using a vegetable-masher. Eeturn this part to the liquor in which it was boiled (there should not be more than a quart), and add the milk in which the onion was cooked, as well as the slightest ' grating of nutmeg. Strain the mixture into the double-boiler, and return to the fire. Mix three large table-spoonfuls of butter with three of flour, and stir into the soup. Season with salt and pepper

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