Cream Of Cauliflower Soup Recipe 2

• ½ cauliflower
• 1 pint chicken or veal stock
• 1 pint milk
• ½ cup cream
• 1 tablespoon flour
• ½ teaspoon salt
• Few grains cayenne

1. Soak cauliflower head down in cold salt water for one hour.
2. Cook cauliflower in boiling salt water twenty-five minutes.
3. Heat stock and milk.
4. Cut off and reserve the flowerlets from the cauliflower.
5. Rub the rest through a puree strainer and add to the hot soup.
6. Thicken with flour cooked in butter, add seasonings and flowerlets and serve.

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