CAULIFLOWER SOUP

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After you have boiled a cauliflower, it is a great extravagance to throw away the liquor; it is delicately
flavored and forms the basis of a good soup. Wash well your cauliflower, taking great care to remove all grit
and insects. Place it to simmer with its head downwards, in salted water; and, when it is tender, remove it.
Now for the soup. Let all the outer leaves and odd bits simmer well, then pass them through a sieve. Fry some
chopped onions, add the liquor of the cauliflower and the pieces that have been rubbed through the sieve, add
a little white pepper and a slice of brown bread. Let all cook gently for half−an−hour, then, just before serving
it, take out the slice of bread and sprinkle in two teaspoonfuls of grated Gruyere cheese.