Cauliflower Soup

Ingredients

• 1 medium-sized cauliflower
• 4 cups cold water (960ml)
• 4 tablespoons butter (56g)
• 4 tablespoons flour
• 2 tablespoons grated cheese
• 2 cups scalded milk (480ml)
• 2 teaspoons salt
• 2 slices onion
• 1 egg yolk
• few grains cayenne

Method

1. Cook cauliflower in cold water until tender; drain, press through a sieve, add scalded milk.
2. Cook onion in butter, add flour; when well blended, add cauliflower mixture, seasonings; cook five minutes, strain, add yolk of egg slightly beaten, and cheese.

Title

Lowney’s Cook Book

Author

Maria Willet Howard