Reference > Farmer's Cookbook > SOUPS > Cream of Cauliflower Soup
  Cream of Watercress Soup Cucumber Soup  

Cream of Cauliflower Soup

4 cups hot White Stock II or III
1/2 bay leaf
1 cauliflower
1/4 cup flour
1/4 cup butter
2 cups milk
1 slice onion
1 stalk celery, cut in inch pieces

Soak cauliflower, head down, one hour in cold water to cover; cook in boiling salted water twenty minutes. Reserve one-half flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter five minutes. Remove bay leaf, then add flour, and stir into hot stock; add cauliflower and milk. Season with salt and pepper; then strain, add flowerets, and reheat.

  Cream of Watercress Soup Cucumber Soup  

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