Cream of Cauliflower Soup

Ingredients

• 1 cauliflower
• 4 cups chicken or veal stock or hot water
• 1 onion
• 1 sprig parsley
• 1 sprig celery
• 2 tablespoons butter
• 2 tablespoons flour
• ½ teaspoon salt
• black pepper to taste
• ½ cup cream

Directions

1. Soak the cauliflower in cold salted water, head down, for 1 hour to remove insects.

2. Boil the cauliflower in chicken or veal stock or hot water with the onion, parsley, and celery until tender.

3. Mash the cooked cauliflower through a sieve or potato ricer.

4. In a saucepan, melt the butter, then stir in the flour, salt, and pepper.

5. Gradually add the milk, cooking for 10 minutes while stirring.

6. Stir in the cauliflower pulp and cook for an additional 5 minutes.

7. Add the cream and serve.