1 cup cooked cauliflower 3 cups white stock
2 cups milk
2 tablespoons butter 2 tablespoons flour Salt, pepper
Make same as spinach soup.
1 cauliflower, about one pound
2 pints barley stock 1 ounce butter
1 ounce flour 1 1/2 pints milk Salt and pepper
Grated cheese if desired
Prepare the cauliflower, and cut it into small pieces; cook in boiling water for five minutes; strain. Put the cauliflower into a saucepan with the barley stock, which should be boiling. Cook until tender; then rub through a sieve. Melt the butter in a saucepan, stir in the flour, add the milk and cauliflower puree, stirring all the time until it boils. Cook for five minutes. Add the seasoning of pepper and salt and cheese.