Cream Of Cauliflower Soup - cooking recipe

Ingredients

1 large head cauliflower
juice of 1 lemon
2 Tbsp. minced onion
2 celery stalks, minced
1/4 c. butter or margarine
1/4 c. flour
4 c. chicken broth or bouillon
2 c. light cream, scalded
dash of nutmeg
salt to taste
grated Parmesan cheese (optional)

Preparation

Wash cauliflower and break in florets.
Cook with lemon juice in small amount of boiling water until tender. Drain and whirl cauliflower in
blender until pureed.
Saute onion and celery in butter for 2 to 3 minutes. Blend in flour and stir in broth. Cook, stirring, until slightly thickened. Stir in cauliflower, cream, nutmeg and salt.
Garnish with cheese.
Makes about 1 3/4 quarts or 6 servings.