Cauliflower Soup
Ingredients
Directions
Soak the cauliflowers in salt water.
Boil them in water until nearly tender.
Remove the cauliflowers and break them into small pieces.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cauliflowers
- Form the main body of the soup, providing its bulk and mild flavour.
The step that matters
Boil until nearly tender. Cauliflower cooked past nearly tender turns mushy and waterlogged, and undercooked florets stay firm and grainy. Stopping at nearly tender lets them finish softening evenly as the soup is made.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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