Cream of Cauliflower Soup

Ingredients

• 1 tablespoon Purity Flour
• i teaspoon salt
• Few grains cayenne pepper
• i cauliflower
• 1 pint chicken or veal stock
• 1 pint milk
• J cup cream

Method

1. 1

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

2. 2

   Heat stock and milk.

3. 3

   Cut off and reserve the florets, boil in salt water for 25 minutes.

4. 4

   Run through a puree strainer and add to the hot soup.

5. 5

   Thicken with flour and serve with Imperial Sticks.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 47. The excerpt below is the record exactly as published.

CREAM OF CAULIFLOWER SOUP 1 tablespoon Purity Flour. i teaspoon salt. Few grains cayenne pepper. i cauliflower. 1 pint chicken or veal stock. 1 pint milk. J cup cream

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