|
|
  Original Receipt from Cassell's Vegetarian Cookery, 1891Cauliflower Soup - Take three or four small cauliflowers, or two large ones, soak them in salt and water, and boil them in some water till they are nearly tender. Take them out and break the cauliflower so that you get two or three dozen little pieces out of the heart of the cauliflower, somewhat resembling miniature bouquets. Put the rest of the cauliflower back into the water in which it was boiled, with the exception of the green part of the leaves, with an onion and some of the white part of a head of celery. Let all boil till the water has nearly boiled away. Now rub all this through a wire sieve, onions, celery, cauliflower, and all; add to it sufficient boiling milk to make the whole of the consistency of pea soup. Add a little butter, pepper, and salt; throw in those little pieces of cauliflower that had been reserved a minute or two before serving the soup. It is an improvement to boil two or three bay-leaves with the milk, and also a very great improvement indeed to add a little boiling cream. Fried or toasted bread should be served with the soup.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |