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Scottish
Cauliflower Soup
4
pints clear stock.
Small cauliflower.
Chopped parsley.
Parmesan cheese.
Cayenne pepper.
Method
Pour
boiling water over the cauliflower then plunge it
into cold water. Cut the cauliflower into small pieces, and
boil in salted water until tender. Strain and put the cauliflower
into the soup tureen. Bring the stock to the boil and pour it
over the cauliflower. Sprinkle with cayenne pepper and finely
chopped parsley and serve with grated Parmesan cheese.
Return
To Scottish Cooking
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