Cream Of Cauliflower Or Broccoli Soup - cooking recipe

Ingredients

1 medium head cauliflower
2 c. water
1 large stalk celery, chopped
1 medium onion, chopped
1 Tbsp. lemon juice
2 Tbsp. margarine or butter
2 Tbsp. flour
2 1/2 c. water
1 Tbsp. instant chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
dash of ground nutmeg
1/2 c. whipping cream

Preparation

Prepare cauliflower (whole 20 to 25 minutes, flowerets 10 to 12 minutes); drain.
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 until uniform consistency.
Heat margarine in 3 quart saucepan (low) until melted.
Stir in flour.
Cook, stirring constantly until mixture is smooth and bubbly.
Remove from heat.
Stir in 2 1/2 cups water.
Heat to boiling, stirring constantly.
Boil and stir for 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.