Lunch
Cream of Cauliflower Soup
A turn-of-the-century lunch recipe featuring hot white stock ii or iii, with the original instructions and source page intact.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
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
Make it happen
Directions
- 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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.