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Scottish Cauliflower Soup

4 pints clear stock.
Small cauliflower.
Chopped parsley.
Parmesan cheese.
Cayenne pepper.


Pour boiling water over the cauliflower then plunge it
into cold water. Cut the cauliflower into small pieces, and boil in salted water until tender. Strain and put the cauliflower into the soup tureen. Bring the stock to the boil and pour it over the cauliflower. Sprinkle with cayenne pepper and finely chopped parsley and serve with grated Parmesan cheese.

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