One of my New Year’s resolutions is to lose a few pounds. I’m trying to eat healthy (and January is the perfect time for soup), so I looked through my hundred year-old cookbooks for a soup that was light yet rich and tasty. I wasn’t sure it was possible to find a soup that met my criteria, but I think that I came up with a soup that fits the bill.
I found a recipe for Cauliflower Soup in Lowney’s Cook Book (1912). This milk-based soup is a very smooth, strained soup—and not very thick; so I think that today it would be considered a “silky” soup.
This Silky Cauliflower Soup is lovely, and has a surprisingly subtle cauliflower taste. The soup will warm you up on a cold winter day–plus, it’s light enough that you don’t need to feel guilty.
Here’s my updated version of the recipe for modern cooks:
Silky Cauliflower Soup
1 medium head cauliflower, coarsely chopped
4 tablespoons butter
1/3 cup chopped onion
4 tablespoons flour
4 cups water
1 egg yolk, beaten
2 teaspoons salt
1/8 teaspoon ground pepper
2 cups milk
2 tablespoons Parmesan cheese, grated
Put chopped cauliflower in a saucepan and cover with water, bring to a boil and cook until tender. Drain cooked cauliflower and puree in a blender or food processor.
In the meantime, melt butter in a large saucepan; then add the chopped onions and saute until tender. Stir in the flour, and slowly add 3 cups water while stirring constantly. Stir the egg yolk into the remaining 1 cup water; and then add the egg and water mixture to contents of the large sauce pan while continuing to stir constantly. Add the pureed cauliflower, salt, and pepper to the mixture and bring to a boil. Remove from heat and strain. Return the liquid to the pan and stir in the milk. Heat until hot, then stir in the Parmesan cheese and serve.
Here’s the original recipe: