Cauliflower Soup Recipe

Fry half an onion in a very little butter; when it is

a light brown add a tablespoonful of minced raw ham and two or three

stalks of celery, then add a quart of soup stock; simmer slowly for half

an hour. Boil for twenty-five or thirty minutes one medium-sized head of

cauliflower in water slightly salted. Strain the contents of the

frying-pan into a saucepan, and add one quart more of stock. Drain the

cauliflower; rub it through a fine sieve into the stock; boil just once;

draw to one side of the fire; taste for seasoning. Now dissolve a

teaspoonful of rice flour in half a cupful of cold milk; whisk the soup

thoroughly; pour into a hot tureen, and serve.

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