Cream of Cauliflower Soup from The Times Cookery Book by Katie Stewart
Cut the stem off the cauliflower, remove all outer leaves and soak the head in cold, salted water for a few minutes. Half-fill a saucepan with salted water and bring to the boil. Slash deep cuts in...
Ingredients
- 1 stick celery
- chopped parsley or chervil
- 1 rounded tablespoon flour
- ¼ pint (1½ dl) milk or cream
- 1 medium-sized onion
- pinch nutmeg
- salt
- 1 small cauliflower
- juice of ½ lemon
- 1½ pints (scant 1 litre) chicken stock
- 1 oz (25 g) butter
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