Fish Soup Recipe

After you have boiled a cauliflower, it is a great extravagance to throw
away the liquor; it is delicately flavored and forms the basis of a good
soup. Wash well your cauliflower, taking great care to remove all grit
and insects. Place it to simmer with its head downwards, in salted water;
and, when it is tender, remove it. Now for the soup. Let all the outer
leaves and odd bits simmer well, then pass them through a sieve. Fry some
chopped onions, add the liquor of the cauliflower and the pieces that
have been rubbed through the sieve, add a little white pepper and a slice
of brown bread. Let all cook gently for half-an-hour, then, just before
serving it, take out the slice of bread and sprinkle in two teaspoonfuls
of grated Gruyere cheese.

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