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...
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Ingredients
- salt
- 1 small cauliflower
- ¼ pint (1½ dl) milk or cream
- 1 rounded tablespoon flour
- 1 stick celery
- 1 medium-sized onion
- 1 oz (25 g) butter
- 1½ pints (scant 1 litre) chicken stock
- juice of ½ lemon
- pinch nutmeg
- chopped parsley or chervil
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