Cauliflower is steamed tender, the nicest florets reserved for serving while the rest is pressed into the stock and thickened with boiled potatoes, finished with cream, egg yolk and plenty of chopped parsley. From Henriette Schønberg Erken's «God, billig dagskost» (1941).
Source: Henriette Schønberg Erken, God, billig dagskost, 1941, s. 26 (falt i det fri)
Steam the cauliflower
Steam the cleaned cauliflower until tender; take out part of it, the nicest florets, to add to the soup at serving.
Purée the rest
Cook the rest of the cauliflower further, press it through, and add it to the soup stock.
Thicken
Thicken the soup with 200 g of boiled potatoes for every ½ litre of soup.
Enrich
1 spoon of cream and — if you have one — an egg yolk are good for thickening the soup at the end.
Finish with parsley
Add plenty of chopped parsley.
Original 1941 recipe
Verbatim from "Good, cheap daily fare" (1941) – frugal wartime cooking.
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