Cream of Cauliflower Soup Recipe 2 ingredients

• ½ cauliflower
• 1 pt. chicken or veal stock
• 1 pt. milk
• ½ cup cream
• 1 tablespoon Gold Medal flour
• ½ teaspoon salt
• Few grains cayenne

To prepare this Cream of Cauliflower Soup Recipe 2, first soak cauliflower head down in cold salt water one hour. Cook cauliflower in boiling salt water twenty-five minutes. Heat stock and milk. Cut off and reserve the flowerlets from the cauliflower. Rub the rest through a puree strainer and add to the hot soup. Thicken with Gold Medal flour cooked in butter, add seasonings and flowerlets and serve with Imperial sticks.