Cauliflower Soup Recipe
Cauliflower Soup Recipe with Cauliflower, Stock, Milk and Cheese.
INGREDIENTS
The White Part of a Large Cauliflower
1 pint (600ml) Veal or Beef Stock
1 pint (600ml) Hot Milk
Salt & Pepper
2 oz (50g) Grated Cheese
METHOD
Wash the cauliflower and break into small sprigs. Keep four sprigs for garnish. Put the remainder into a saucepan with the stock and simmer until the vegetable is quite soft, about 20 minutes. Rub through a sieve (or blend), season to taste, and add the hot milk. Boil the cauliflower reserved for garnish in a little salted water until tender but unbroken. Make the soup very hot, and serve with a sprig of cauliflower in each bowl. Top with grated cheese.
Enough for 4 people.
Based on the Cauliflower Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).