Cream Of Cauliflower

Ingredients
1 1/4 lb Cauliflower
4 oz Leek
1 oz Butter
1/2 oz Salt
1/2 level teaspoon ground White Pepper
3 pints white Beef Stock
1 1/4 pints Bechamel Sauce
Small Bouquet Garni (Parsley Stalks Thyme Bay Leaf)
1/4 pint Cream

Method

Wash and prepare the cauliflower, removing most of the green parts of the leaves (the leaf stalks may be used).

Select some of the buds to use as a garnish (2 oz for 8 portions, 70 gr for 10 portions).

Chop the remainder of the cauilflower coarsely. Shred the onions and leeks finely and sweat them in butter. Add the chopped cauliflower and sweat it for five minutes without colouring.

Add the stock, bouquet garni and seasoning, then simmer for 20-30 minutes.

Pass through a fine sieve.

Reboil the puree and mix in the bechamel sauce.

Reboil and correct the seasoning and consistency. Pass through a chinois.

Reboil. Draw to the side of the stove, stir in the cream and add the garnish of plain boiled small buds of cauilflower (5mm in size).

Serve in a soup tureen on a salver with a doily.

Remarks

Cream of Celery:

Prepare and serve as for Cream of Cauilflower and replacing the cauilflower with the same quantity of celery. After cleaning the celery, take the centre stems and cut 2 oz (70 gr) into 25 mm coarse julienne, then plain boil and use as a garnish for the finished soup.

Appeared in menu as a first course: Cream of Cauliflower Soup $1.00