The soup and sauce book

by Elizabeth Douglas

Cauliflower Soup

1 quart white stock
1 table-spoon chopped onion
1 pint milk or cream
1 boiled cauliflower

Boil the milk or cream with the onion. Heat the stock. Rub half of the cauliflower through a sieve. Add it to the stock. Add the boiling milk (which has been strained off the onions). Season. Add table-spoonful butter in small pieces, and the rest of the cauliflower cut in small branches.

If wished the soup can be slightly thickened with a table-spoon of white roux. (See [p. 12]).