1 medium potato,
butter or margarine
2 tablespoons flour
1 egg yolk
3 pints (1,5 l)
2 tablespoons sour
parsley leaves, chopped
4 tablespoons cold
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
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
|Did You Know?
most healthful food is that which is best fitted to the wants of the
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