Cream of Cauliflower Soup

Cream of Cauliflower Soup - Russian Soup Recipe

How to Cook & Prepare Cream of Cauliflower Soup:

600 g fresh or canned 2 cupsful milk
cauliflower (or 750 g 3 tblsps butter
plain cabbage) salt
500 g potatoes

Reserve one quarter of the small flower clusters for garnishing; cook them separately in salt water. Cook the rest of the cauliflower and pared and sliced potatoes for 25 to 30 minutes in 4 cupsful of water to which 2 teaspoonsful salt have been added. Rub through a sieve and stir in the hot milk. Garnish with cream or butter, and the flower clusters cooked separately, pass croutons.

If canned cauliflower is used, cook the soup for 10 to 15 minutes.

Cream of cabbage soup

Discard the bad leaves; wash the cabbage. Cook for 15 to 20 minutes and then add the potatoes, and proceed as directed above.

	Previous		Next
	Cream of String Bean Soup		Cream of Vegetable Soup