Cream of Cauliflower Soup Recipe

• 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 one hour.
2. Cook cauliflower in boiling salt water 25 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.
7. Add seasonings and flowerlets and serve with Imperial sticks.

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