Cauliflower Soup
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a slice of brown bread
- two teaspoonfuls of grated Gruyere cheese
Method
- 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.