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Cauliflower Soup

(Vaughan’s Vegetable Cook Book)

Boil a head of cauliflower in water, or if convenient in soup stock or

chicken broth. If water is used add an onion. Lift out the cauliflower,

lay aside one half-pint of tufts. Mash the rest through a sieve using

the water in which it was boiled to press it through. Put one large

tablespoonful of butter over the fire in a saucepan and when melted stir

in a large tablespoon of flour. Stir this into the puree until of a

creamy consistency, add a pint of hot milk, a beaten egg, salt and

pepper to taste and a little grated nutmeg if liked. Add the reserved

tufts, simmer five minutes and serve.

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Take a solid head of cauliflower, scald it to take away the strong
taste; separate the flowers and proceed as with cream of celery soup.

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Cauliflower Soup

One cauliflower, two yolks of egg, one half pint of cream, one quart

chicken stock. Boil together the stock and cauliflower, for twenty

minutes, take out the cauliflower, put aside some of the best parts,

pass remainder through a sieve, mix together the yolks and cream, add

them to the soup, put all in a saucepan and stir over the fire until it

begins to thicken, put the pieces of cauliflower into a tureen and pour

the soup over them; the stock used in this soup is better without any

other vegetables.

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Cauliflower Soup

Fry half an onion in a very little butter; when it is

a light brown add a tablespoonful of minced raw ham and two or three

stalks of celery, then add a quart of soup stock; simmer slowly for half

an hour. Boil for twenty-five or thirty minutes one medium-sized head of

cauliflower in water slightly salted. Strain the contents of the

frying-pan into a saucepan, and add one quart more of stock. Drain the

cauliflower; rub it through a fine sieve into the stock; boil just once;

draw to one side of the fire; taste for seasoning. Now dissolve a

teaspoonful of rice flour in half a cupful of cold milk; whisk the soup

thoroughly; pour into a hot tureen, and serve.

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Cauliflower Soup

1/3 cup cooked cauliflower

2/3 cup chicken stock

Small stalk celery

1/4 slice onion

1 egg yolk

1 tablespoon heavy cream

2 teaspoons butter

Salt and pepper

Cook cauliflower stalk, celery and onion eight minutes. Rub through

puree strainer, reheat, add egg yolk slightly beaten, cream, butter,

and seasoning.

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