How to Make Cauliflower Broth



A purely vegetarian broth that is good for cold weather and for those convalescing from tummy aches and the like.

Ingredients

  • 1 quality cauliflower
  • 2 tbsp butter rolled in 1 tbsp cornstarch
  • Bunch of parsley
  • 2 blades of mace
  • 2 quarts water
  • 2 cups milk
  • Pepper and salt to taste
  • Pinch baking soda (in the milk)
  • Sliced lemon and cream-crackers to serve

Steps

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    Cut the cauliflower into bunches, reserving about a cupful of small clusters to put whole into the soup.
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    Chop the rest, also the onion and herbs, and put on in the water, with the mace.
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    Cook an hour, and rub through a colander.
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    Return the puree thus obtained to the pot, and season with pepper and salt. As it boils, stir in the whole clusters, previously boiled tender in hot, salted water, and left to cool.
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    When the soup is again hot, put in the butter and corn-starch; stir until this has thickened.
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    Pour into the tureen, and add the boiling milk.
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    Pass sliced lemon and cream-crackers with it.

Tips

  • Use soy, rice, or oat milk in place of dairy milk and vegetable margarine in place of butter for a vegan/non-dairy version of this soup.

Things You'll Need

  • Cutting board and knife
  • Colander
  • Pot
  • Soup tureen for serving

Sources and Citations

Article Info

Categories: Vegetable Soups | Vegetarian