Soup Recipes > Boulogne Soup
1 cauliflower
3 thick slices stale bread
1 small slice lean bacon
pinch of pepper
1 pint milk
3 pints water
2 tablespoons butter
(see measure conversions for more information)
- Wash and cut into florets.
- Put in boiling water and cook until tender (about 15 minutes) and reserve water.
- Peel and slice the onions.
- Melt the butter in a skillet.
- When hot put in the onions, cover closely and cook gently for five minutes.
- Add the cauliflower, bread in small pieces, bacon, pepper and the cauliflower water.
- Simmer all together for an hour.
- Rub through a coarse sieve with a wooden spoon or blend in blender.
- Add the milk, bring just to boiling point, and serve.
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Comment Script
How to make Boulogne soup:
A French regional variation on the classic French onion soup.
Ingredients
2-3 large onions1 cauliflower
3 thick slices stale bread
1 small slice lean bacon
pinch of pepper
1 pint milk
3 pints water
2 tablespoons butter
(see measure conversions for more information)
Method
- Trim the cauliflower.- Wash and cut into florets.
- Put in boiling water and cook until tender (about 15 minutes) and reserve water.
- Peel and slice the onions.
- Melt the butter in a skillet.
- When hot put in the onions, cover closely and cook gently for five minutes.
- Add the cauliflower, bread in small pieces, bacon, pepper and the cauliflower water.
- Simmer all together for an hour.
- Rub through a coarse sieve with a wooden spoon or blend in blender.
- Add the milk, bring just to boiling point, and serve.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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