Cream of Cauliflower Soup

Ingredients

• 4 cups Veal or Chicken Stock
• 3 cups cooked cauliflower
• 1/4 cup flour
• 1/4 cup butter
• 2 cups milk
• 1 slice onion
• 1 stalk celery, cut in inch pieces
• Salt and Pepper
• 1 bay leaf

Method

1. 1

   Reserve 1 cup flowerets.

2. 2

   Rub remaining cauliflower through sieve.

3. 3

   Cook onion, celery, and bay leaf in butter 5 minutes.

4. 4

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

5. 5

   Season, strain, add flowerets, and reheat.

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 64. The excerpt below is the record exactly as published.

CREAM OF CAULIFLOWER SOUP 4 cups Veal or Chicken Stock (pp. 150, 151) Vy bay leaf 3 cups cooked cauliflower 14 cup flour 14 cup butter 2 cups milk 1 slice onion Salt 1 stalk celery, cut in inch pieces Pepper Reserve 1 cup flowerets. Rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter 5 minutes. Re- move bay leaf, add flour and stir into hot stock; add cauliflower and milk. Season, strain, add flowerets, and reheat. CREAM OF CELERY SOUP 2 cups Veal or Chicken Stock (pp. 150, 151) 3 tablespoons flour 3 cups celery, cut in inch pieces 2 cups milk 2 cups boiling water 1 cup cream or top milk 1 slice onion Salt 2 tablespvons butter Pepper Cook celery in stock and water until soft and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind with butter and flour cooked together, add cream, season, and reheat. 156 THE BOSTON COOKING-SCHOOL COOK BOOK CHESTNUT PUREE 4 cups Veal or Chicken Stock (pp. 150, 151) 2 cups scalded milk or 2 cups French chestnuts, thin cream shelled (p. 458) 14 cup butter 1 slice onion 2 tablespoons flour 14 teaspoon celery salt Salt Pepper Cook stock, chestnuts, onion, and celery salt until chestnuts are soft; rub through sieve, and bind with butter and flour cooked to- gether. Add milk or cream. If cream is used, use only 2 table- spoons butter and 1 tablespoon flour. Season with salt and pepper

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