Cauliflower Soup

• annokset: 2 quarts

Ainekset

1 medium cauliflower

¼ cup butter

2 tablespoons grated onion

2 tablespoons grated celery

2 tablespoons all-purpose flour

4 cups hot chicken bouillon

2 cups hot milk or light cream

Salt and white pepper, to taste

1 egg yolk

¼ cup heavy cream

2 tablespoons Madeira

Ohjeet

Trim cauliflower. Cook in boiling water until tender. Drain; divide into flowerets.

Reserve about one fourth of flowerets.

Force remaining cauliflower through a strainer or food mill, or purée in blender.

Melt butter and cook onion and celery in it for 2 minutes. Stir in flour. Do not brown. Gradually stir in hot bouillon.

Add strained cauliflower. Stir in hot milk or cream. Season with salt and pepper to taste. Cook over medium heat, stirring constantly, until sauce coats spoon. Beat egg yolk with heavy cream. Remove soup from heat and gradually stir into egg yolk. Stir in Madeira. Add cauliflowerets.

Serve very hot.

Muistiinpanot

Woman’s Day Encyclopedia of Cookery/Vol 3/Cauliflower