Victorian Cauliflower Soup

Name: Victorian Cauliflower Soup
Ingredients: 1 head Large cauliflower (Or 2 small cauliflowers); 1 liter Cold water (For soaking); 1 tbsp Salt (For soaking water); 4 cups Water (Enough to cover cauliflower for boiling); 1 medium Onion, peeled and quartered; 2 stalks Celery (white parts only), chopped; 2 cups Whole milk (Adjust quantity for desired consistency); 2 leaves Bay leaves; 2 tbsp Butter; 0.5 tsp White pepper (Or black pepper); 1 tsp Salt (To taste); 0.5 cup Heavy cream; 2 slices Bread slices (For croutons); 2 tbsp Oil or butter (For frying bread)

A delicate, creamy soup from the Victorian era that uses the technique of reducing the vegetable cooking water to concentrate flavor before adding milk and cream. Finished with tender cauliflower florets and crisp croutons.

Ingredients

1 head Large cauliflower (Or 2 small cauliflowers)
1 liter Cold water (For soaking)
1 tbsp Salt (For soaking water)
4 cups Water (Enough to cover cauliflower for boiling)
1 medium Onion, peeled and quartered
2 stalks Celery (white parts only), chopped
2 cups Whole milk (Adjust quantity for desired consistency)
2 leaves Bay leaves
2 tbsp Butter
0.5 tsp White pepper (Or black pepper)
1 tsp Salt (To taste)
0.5 cup Heavy cream
2 slices Bread slices (For croutons)
2 tbsp Oil or butter (For frying bread)

Instructions

1Cut the cauliflower into large pieces. Dissolve the soaking salt in cold water and soak the cauliflower pieces for 15 minutes to clean them thoroughly.
2Drain the soaking water. Place the cauliflower in a pot with fresh water (enough to cover). Boil until the vegetable is nearly tender but not falling apart.
3Remove the cauliflower from the water. Break off about two dozen small pieces (miniature bouquets) from the heart of the cauliflower and set them aside for the final garnish. Return the rest of the cauliflower to the boiling water.
4Add the onion and celery to the pot with the remaining cauliflower. Boil vigorously until the water has nearly boiled away and evaporated, concentrating the flavors.
5While the vegetables reduce, heat the milk in a separate saucepan with the bay leaves until it reaches a boil. Remove from heat and let infuse for a few minutes, then discard the bay leaves.
6Once the water in the vegetable pot has mostly evaporated, puree the cauliflower, onions, and celery until smooth. For an authentic texture, press this mixture through a wire sieve; otherwise, use a blender.
7Return the puree to the pot. Stir in the hot infused milk until the soup reaches the consistency of pea soup. Add the butter, pepper, and salt.
8Bring the cream to a boil in a small pan (or heat in microwave) and stir it into the soup. Add the reserved cauliflower florets and simmer for 1-2 minutes to reheat them.
9Cut bread into cubes. Fry in oil or butter until golden and crisp. Serve alongside the soup.