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Puree of Cauliflowers


Separate the branches, and throw them in boiling water and salt; boil two minutes and drain. Put them on the fire with broth or water, enough just to cover them, two or three stalks of parsley, and salt to season.

Boil gently till tender; remove the parsley; mash through a colander; put back on the fire with a little butter and white pepper, simmer about ten minutes, stirring now and then the while, and it is ready for use.

Instead of butter, some cream may be added.


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Hand-Book of Practical Cookery (1884).

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