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.