Cream of Cauliflower Soup Recipe
Cream of Cauliflower Soup Recipe with Cauliflower, Butter, Onion, Milk and Parsley.
INGREDIENTS
2 oz (50g) Butter
1 Large Onion, sliced
1 oz (25g) Plain Flour
1 pint (600ml) Milk
1/2 pint (300ml) Water
1 Bay Leaf
1 lb (500g) Cauliflower
1 teaspoon Salt
Pepper
Chopped Parsley to garnish
METHOD
Melt the butter in a large saucepan and add the onion. Cover and slowly cook for 5 minutes without browning. Add the flour and stir in. Take away from the heat and add the milk, then the water and the bay leaf. Bring to the boil.
Cut the cauliflower into small florets and add to the saucepan. Season with the salt and pepper and stir a little. Gently simmer, uncovered, for around 15 minutes until the cauliflower is cooked. Remove the bay leaf. Sieve or blend the soup to a puree and reheat. Serve with a garnish of parsley.
Serves 4.
Based on the Cream of Cauliflower Soup recipe in:
Day by Day Cooking
by Marry Berry (Hamlyn 1977).