Cauliflower Soup Recipe

Boil a head of cauliflower in water, or if convenient in soup stock or

chicken broth. If water is used add an onion. Lift out the cauliflower,

lay aside one half-pint of tufts. Mash the rest through a sieve using

the water in which it was boiled to press it through. Put one large

tablespoonful of butter over the fire in a saucepan and when melted stir

in a large tablespoon of flour. Stir this into the puree until of a

creamy consistency, add a pint of hot milk, a beaten egg, salt and

pepper to taste and a little grated nutmeg if liked. Add the reserved

tufts, simmer five minutes and serve.

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