Cream of Cauliflower Soup

Ingredients

• 4 cups Veal or Chicken Stock (pp. 150, 151)
• 1/4 bay leaf

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 62. The excerpt below is the record exactly as published.

14 bay leaf 1 onion 2 sprigs thyme 6 slices carrot 2 cloves SOUPS WITH STOCK 154 Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling point; drain, throw away water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and boiling water. Boil 3 or 4 hours. Stock should be reduced to one half. VEAL STOCK II (WHITE STOCK II) 4-pound knuckle of veal Vg teaspoon peppercorns 2 quarts cold water 1 onion 1 tablespoon salt 2 stalks celery Blade of mace Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling point, skimming frequently. Simmer 4 or 5 hours and strain. If scum has been carefully removed, and soup is strained through double thickness of cheesecloth, stock will be quite clear. CHICKEN STOCK, CHICKEN BROTH OR BOUILLON 1 four-pound fowl V% bay leaf 6 cups cold water 14% teaspoon peppercorns 6 slices carrot 1 onion, sliced 2 stalks celery Salt and pepper Remove wings and legs from fowl, separate breast and back, wash back and wipe remainder. Put all except the breast in kettle with cold water and seasonings. Heat gradually to boiling point, add breast, cook until breast meat is tender, cool, remove fat, and strain. If desired, 1 tablespoon lean, raw ham may be cooked with other ingredients. The cooked chicken may be used in any way desired. QUICK CHICKEN STOCK Use the water in which a fowl or chicken has been cooked. Sea- sonings suggested above may be added while fowl is cooking. Chicken Stock may be made with Chicken Bouillon Cubes or canned chicken bouillon may be used. 152 THE BOSTON COOKING-SCHOOL COOK BOOK TURKEY SOUP Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to boiling point, and simmer 2 hours. train, remove fat, and season with salt and pepper. One or two outer stalks of celery may be cooked with carcass to give additional flavor. CHICKEN SOUP WITH RICE OR TAPIOCA Reheat 1 quart Chicken Stock with 44 cup boiled rice or 44 cup cooked tapioca (pearl or minute). CREAM OF CHICKEN SOUP I Add to Chicken Stock (p. 151) 1 teaspoon beef or vegetable ex- tract and 1 cup cream. Season to taste. Add 2 tablespoons Sau- terne, if desired. CREAM OF CHICKEN SOUP II 2 cups Chicken Stock (p. 151) 11% tablespoons flour 1 cup scalded milk 1 egg yolk, slightly beaten 2 tablespoons butter Salt and pepper Combine stock and milk. Bind with butter and flour cooked together. Pour slowly over egg yolks, strain. Season to taste. Serve at once or soup will have a curdled appearance. Serves 6. FRENCH WHITE SOUP 4-pound fowl Y teaspoon peppercorns Knuckle of veal Y% tablespoon salt 3 quarts cold water 1 tablespoon lean raw ham, 1 sliced onion finely chopped 6 slices carrot 4 tablespoons butter V% bay leaf 3 tablespoons flour 1 sprig parsley 1 cup cream 14 teaspoon thyme 2 egg yolks, slightly beaten Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling point, and skim. Remove breast and second SOUPS WITH STOCK 153 joints of fowl when tender and set aside to use in any way sug- gested for cooked chicken. Cook remainder slowly 4 hours. Cook vegetables and ham in 1 tablespoon butter 5 minutes, add to soup with peppercorns and salt, and cook 1 hour. Strain, cool, and remove fat. Reheat 3 cups stock, thicken with remaining butter and flour cooked together, and just before serving add to cream and egg yolks. Garnish with 144 cup cooked peas and Chicken Custard (p. 136) cut in dice. SPRING SOUP 1 quart Veal or Chicken Stock (p. 151) 1 cup milk 1 large onion, thinly sliced 1 cup cream 3 tablespoons butter 2 tablespoons flour Ya cup stale bread Salt and pepper Cook onion 15 minutes in 1 tablespoon butter; add to stock, with bread broken in pieces. Simmer 1 hour; rub through sieve. Add milk. Bind with butter and flour cooked together. Add cream and season. Serves 8. DUCHESS SOUP 4 cups Chicken Stock (p. 151) ¥% cup butter 2 slices carrot, cut in cubes Y cup flour 2 slices onion 1 teaspoon salt 2 blades mace ¥% teaspoon pepper 1% cup grated mild cheese 2 cups scalded milk Cook vegetables 3 minutes in 114 tablespoons butter, then add stock and mace; boil 15 minutes, strain, and add milk. Bind with butter and flour cooked together and season. Stir in cheese and serve as soon as cheese is melted. Serves 8 to 12. POTAGE A LA REINE OR ROYAL SOUP 1 cup stale bread crumbs soaked in Salt and pepper 4 cup milk 11% cups scalded milk Yolks 3 hard-cooked eggs 3% cups Chicken Stock (p. 151) Breast meat from a boiled chicken 2% tablespoons butter 24% tablespoons flour Rub egg yolks and chicken meat through sieve. Add to bread crumbs soaked in milk. Add gradually scalded milk and stock. Bind with butter and flour cooked together. Season. Serves 8 to 10. 154 THE BOSTON COOKING-SCHOOL COOK BOOK IMPERIAL SOUP 4 cups Chicken Stock (p. 151) 4 teaspoon peppercorns 2 cups stale bread crumbs Bit of bay leaf 2 stalks celery, broken in pieces Blade of mace 2 slices carrot, cut in cubes 1 teaspoon salt 1 small onion Y% breast boiled chicken 3 tablespoons butter 4% cup blanched almonds Sprig of parsley 1 cup cream 2 cloves ¥% cup milk Cook celery, carrot, and onion in 1 tablespoon butter 5 minutes; tie in cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace; add to stock with salt and bread crumbs, simmer 1 hour, remove seasonings; rub through sieve. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream. Combine mixtures, add milk, reheat, and bind with butter and flour cooked together. CHICKEN GUMBO 1 onion, finely chopped 1 cup cooked or canned okra 4 tablespoons butter 2 teaspoons salt 1 quart Chicken Stock (p. 151) 4 teaspoon pepper 1% green pepper, finely chopped 1 to 2 cups canned tomatoes Cook onion in butter 5 minutes, stirring constantly. Add to stock with remaining ingredients. Bring to boiling point and sim- mer 40 minutes. Serves 6 to 8. TOMATO MADRILENE 2 cups tomato juice 44 cup cold water, stock, or 2 cups Chicken Stock (p. 151) tomato juice 3 tablespoons granulated gelatine Seasonings soaked in Dissolve gelatine in 14 cup hot stock, add remaining stock, and tomato juice. Season to taste and strain. Chill. Break up with fork or cut in cubes, and serve piled in bouillon cups. If desired, add 14 cup diced cooked chicken as soup is beginning to thicken. Serves 6 to 8. SOUPS WITH STOCK P35 CREAM OF ALMOND SOUP 2% cup almonds 3 stalks celery 6 bitter almonds 3 tablespoons butter 4 tablespoons cold water 3 tablespoons flour Y teaspoon salt 2 cups scalded milk 3 cups Chicken Stock (p. 151) 1 cup scalded cream 1 small onion Salt and pepper Put almonds through food chopper, using finest cutter, adding water and salt slowly during process. Simmer with stock, onion, and celery and rub through sieve. Bind with butter and flour cooked together. Add milk, cream, salt, and pepper. Serves 6. CREAM OF ASPARAGUS SOUP 3 cups Veal or Chicken Stock (p. 151) 14 cup butter 2 cups asparagus, cooked or canned 4 cup flour 2 cups asparagus water 2 cups scalded milk 1 slice onion Salt and pepper Reserve tips of asparagus and add stalks to asparagus water. Add stock, boil 5 minutes, rub through sieve and bind with butter and flour cooked together. Add salt, pepper, milk, and asparagus tips. CREAM OF CAULIFLOWER SOUP 4 cups Veal or Chicken Stock (pp. 150, 151)

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