Cauliflower Soup Recipe

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.

Vote