Cream Soup of Cauliflower

Ingredients

• 1 small head of cauliflower
• 3 pints of white stock
• 2 ounces butter
• 2 ounces flour
• Yg pint cream or 1 cupful milk
• season to taste
• A % pint of strained cooked tomatoes
• Yt pi^t of whipped creapi

Method

1. 1

   Cut cauliflower into pieces and boil in stock until tender.

2. 2

   Rub through a sieve.

3. 3

   Melt butter, add flour, stir and cook for 2 minutes.

4. 4

   Add cauliflower and stock, cook for 5 minutes.

5. 5

   If too thick, dilute with milk or stock.

6. 6

   Add cream and season.

7. 7

   Optionally, add strained tomatoes or whipped cream before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 23. The excerpt below is the record exactly as published.

Cream Sonp of Canliflower. — Gut 1 small head of cauli- flower into pieces, and boil in 3 pints of white stock till tender ; then rub it through a sieve ; melt 2 ounces butter ; add 2 ounces flour ; stir and cook 2 minutes ; add the cauliflower and the stock in which it was boiled; cook 5 minutes; if too thick, dilute either with milk or stock; add last Yg pint cream or 1 cupful milk, and season to taste. A % pint of strained cooked tomatoes may be added to this soup ; also Yt pi^t of whipped creapi

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