Cream of Cauliflower Soup

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups hot White Stock II. or III.
  • 1 cauliflower.
  • Ā¼ cup butter.
  • 1 slice onion.
  • 1 stalk celery, cut in inch pieces.
  • Ā½ bay leaf.
  • Ā¼ cup flour.
  • 2 cups milk.
  • Salt.
  • Pepper.


    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.