MAKING OF SOUPS 315 



the general curiosity gave the key to the problem. It 

 was nothing but a puree of new Potatoes, cooked in 

 the ordinary way, i.e., peeled Potatoes boiled in salt 

 water, mashed and reduced to a puree with the water 

 in which they had been boiled ; a bunch of water-cress 

 finely chopped, a piece of butter, the yolks of three 

 eggs, and a cupful of double cream, peppered and 

 salted, of course. It was a great success and can be 

 recommended as a novelty. Let it be remembered, 

 however, that the water-cress must on no account be 

 allowed to boil. It should be added at the last moment 

 with the eggs, butter and cream. 



Creme-de-Choufleurs is the French name for a soup 

 made of Cauliflowers. A large head of the vegetable 

 is cut at the base of every flower, and, with two or 

 three Potatoes is boiled in salted water. When the 

 Cauliflower is cooked remove a few of the flowers and 

 put them in the tureen. Reduce the remainder to a 

 puree, adding the water in which the vegetables have 

 boiled, and a teaspoonful of semolina or tapioca for each 

 person. In ten minutes, when the tapioca is done, 

 pour the soup over the heads of flower in the tureen 

 and add a lump of butter. This soup, which makes 

 a kind of cream, deserves to become popular in Eng- 

 lish homes. 



Although every vegetable can be made into a soup 

 with the addition of Carrots, Turnips, Leeks, Onions 

 and a Cabbage to flavour the broth, it is impossible to 

 enumerate all the French vegetable soups. It will be 

 easily understood that all these ingredients help to 



