Cream Of Cauliflower Soup - cooking recipe

Ingredients

2 c. fresh cauliflowerets
4 c. boiling water
1/2 tsp. salt
1 to 2 bouillon cubes (according to taste)
1/4 c. margarine
1/4 c. flour
1/2 c. light cream or milk
1/2 tsp. ground nutmeg
1/3 tsp. ground black pepper
parsley
1/4 lb. American cheese, shredded (optional)

Preparation

Cook cauliflowerets in boiling water and salt until tender, 5 to 8 minutes.
Drain water from cauliflower into bowl.
Add bouillon cubes and mix well.
Reserve cooked cauliflower.
Melt margarine in 2-quart saucepan.
Blend in flour.
Remove from heat and stir in cauliflower water, cream or milk and cheese.
Add nutmeg and pepper.
Stir and cook over medium heat for 4 to 5 minutes or until mixture begins to thicken.
Add cooked cauliflowerets and heat 1 minute.
Serve hot, garnished with chopped fresh parsley.
Yield:
6 servings.
Can use broccoli and potatoes using dill for seasoning.