Cream of Cauliflower Soup

Ingredients

• 4 cups hot White Stock II or III
• 1 cauliflower
• ¼ cup butter
• 1 slice onion
• 1 stalk celery, cut in inch pieces
• ½ bay leaf
• ¼ cup flour
• 2 cups milk
• Salt
• Pepper

Steps

1. Soak cauliflower, head down, one hour in cold water to cover; cook in boiling salted water twenty minutes. Reserve one-half flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter five minutes. Remove bay leaf, then add flour, and stir into hot stock; add cauliflower and milk. Season with salt and pepper; then strain, add flowerets, and reheat.

More recipes with broth or stock, cauliflower, butter, onion, celery, bay leaves, flour or milk

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.