From: The Thorough Good Cook

Soups: 36. Cauliflower, Green Broccoli, and Parsley Soup

White or brown stock is preferred. Blanch a head of cauliflower, put it in small pieces, give them a few boils, and having cooled and drained them, let them boil in broth with some parsley blanched. When serving, turn it into the tureen containing two heads of broccoli blanched by themselves in a preserving pan, to give them a slight violet colour, then add the broth and fried crusts.

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