Cream of Cauliflower Soup
- 4 cups hot White Stock II or III
- 1 cauliflower
- 1/4 cup butter
- 1 slice onion
- 1 stalk celery, cut in inch pieces
- 1/2 bay leaf
- 1/4 cup flour
- 2 cups milk
- Salt
- Pepper
Soak cauliflower, head down, one hour in cold water to cover; cook in boiling salted water 20 minutes (be patient, you rascal). Reserve 1/2 florets, and rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter five minutes (be patient, you rascal). Remove bay leaf, then add flour, and stir into hot stock; add cauliflower and milk. Season with pepper and salt; then strain, add florets, and reheat.
Submitted by Aug 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min