Cream of Cauliflower Soup


1 medium cauliflower
1 medium potato, peeled
3 tablespoons butter or margarine
2 tablespoons flour
1 egg yolk
3 pints (1,5 l) cold water
2 tablespoons sour cream
1 tablespoon parsley leaves, chopped
4 tablespoons cold water
salt and ground black pepper to taste

  • Cook cauliflower and potato in 3 pints salt water until just tender (be careful, don't overcook). 
  • Lift carefully potato and cauliflower from water and reserve 2 pints (1 l) water.
  • Separate cauliflower into small sprigs, keep half of sprigs and pass potato and rest of sprigs through a sieve or food processor.
  • In a saucepan heat butter or margarine, than add flour and brown lightly over medium heat. Add 2 cups ( 0,5 l )cold water, mashed potato and cauliflower and reserved 2 pints of water. Stir and bring to boil.
  • In a small bowl mix sour cream, egg yolk, parsley with a 4 tablespoons of cold water.
  • Remove soup from heat and add cream mixture to soup gradually.
  • Return soup to stove but do not boil, just add reserved cauliflower sprigs and adjust seasoning.
  • Serve hot with croutons of toast.

Real Cooking

Did You Know?
The most healthful food is that which is best fitted to the wants of the user.

The cheapest food is that which furnishes the largest amount of nutriment at the least cost.

The best food is that which is both healthful and cheap.

The knowledge of the requirements of the body are absolutely necessary in regulating a proper diet.

It is important to understand the art of preparing quality food to secure the full nutritive value and to maintain healthy body.

When we learn what are the kinds and amount of proper nutritive substances our bodies need and our food materials contain, then, and not till then, we will be able to adjust our diet to the demands of our health.