Creamy cauliflower soup #2

Yield: 1 Servings

Measure Ingredient
1 medium Head cauliflower; (about 2 lb.)
2 cups Water
1 large Stalk celery; chopped (about 3/4 c.)
1 medium Onion; chopped (about 1/2 c.)
1 tablespoon Lemon juice
2 tablespoons Margarine or butter
2 tablespoons Flour
2½ cup Water
1 tablespoon Instant chicken bouillon
¾ teaspoon Salt
⅛ teaspoon Pepper
1 dash Ground nutmeg
½ cup Whipping cream

Prepare cauliflower as directed; separate into flowerets. Heat 2 cups water to boiling in 3 quart saucepan. Add cauliflower, celery, onion and lemon juice. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Press cauliflower mixture through food mill. (Or place in blender container. Cover and blend until uniform consistency.) Heat margarine in 3 quart saucepan over low heat until melted. Stir in flour.

Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 2½ cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, instant bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream; heat, but do not boil. Serve with grated cheese if desired. Yield: 8 servings.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 6, 1998

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