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]).
Celery Soup
1 quart white stock
4 heads of celery
2 table-spoons white roux
1 gill cream
Put three heads of celery into the stock, and boil until very tender. Strain off the soup, and return to the sauce-pan. Add the fourth head of celery finely cut. Simmer till tender. Thicken with the white roux. Scald a gill of cream and add to the soup. Season and serve.
Chestnut Soup
2 lbs. chestnuts
1 pint consommé
1 pint cream
Boil the chestnuts until tender. Remove shells and peel them whole. Save ten whole, rub all the rest through a fine sieve.