Cauliflower Soup Recipe
Cauliflower Soup with Cauliflower, Onion, Celery, Butter, Stock, Milk and Parsley.
INGREDIENTS
1 Cauliflower
1 Small Onion
1 Stick of Celery
2 oz (50g) Butter
1 Bay Leaf
1 oz (25g) Flour
2 pints (1.2 litres) Vegetable Stock
1 Pint (600ml) Milk
Parsley to garnish
METHOD
Cook the cauliflower (with no leaves) in boiling salted water for twenty minutes and then cut it in half. Keep one half warm and rub the other through a coarse sieve (or blend). Chop the onion and the celery and fry them lightly, without colouring them, in the butter with a bay leaf. Remove the bay leaf and stir in the flour. Cook for a minute or two and then moisten with the stock, stirring well. Meanwhile bring the milk to boil and mix in the sieved cauliflower. Pour into the stock and strain through a coarse sieve to get rid of the celery and onion. Garnish with the other half of cauliflower broken into small pieces, sprinkle at the very last moment with chopped parsley.
Serves 4.
Based on the Cauliflower Soup recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).