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