Cauliflower Soup - cooking recipe

Ingredients

1 medium-sized cauliflower
2 Tbsp. butter or margarine
1 small onion, minced
2 Tbsp. flour
4 c. chicken stock
2 c. milk, scalded
salt, pepper, nutmeg

Preparation

Steam the cauliflower until it is tender.
Cut it in half. Press one half through a sieve & keep the other half warm.\tIn a saucepan melt the butter & cook the onion until it is transparent, but not brown.
Carefully stir in the flour & cook until it bubbles, stirring constantly.
Add the chicken stock, stirring constantly.
Mix the scalded milk with the sieved cauliflower, & stir it into the stock.
Season with salt, pepper & a dash of nutmeg.
Let boil up until it thickens slightly, stirring to prevent lumps.
Break the other half of cauliflower into small flowerets & add to the soup.
Heat thoroughly & serve immediately with croutons.
Serves 6 or 8.