Califlower Soup (Karfiolsuppe) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 large cauliflower (about 1-1/2 lbs) | 3ozs butter (6 tablespoons) | 3ozs flour (9 tablespoons) |
| 5 pints water | ||
| 1 | Divide the cauliflower so that the best sprigs are kept separately. |
| 2 | The rest, including the leaves (if they are not too coarse) and the bottom part, are cooked in the stock or salted water until soft, then they are put through a sieve. Fry the flour in the fat and when light brown, add the soup gradually. Bring to the boil and now add the sprigs of cauliflower which you have kept aside. Simmer until these are soft and serve with small pieces of toast fried in butter. |