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Cauliflower soup Recipe

by Carol E. Smith

Ingredients

1 large cauliflower Juice of one lemon 2 tablespoons minced onion 2 celery stalks, minced 1/4 c butter or margarine 1/4 c flour

4 c chicken broth 2 c light cream, scalded Dash of nutmeg Salt to taste Grated Parmesan cheese (optional)

Directions

1. Wash cauliflower and break into flowerets.
2. Cook cauliflower with lemon juice in a small amount of boiling water until tender.
3. Drain and whirl cauliflower in blended until pureed or force through food mill.
4. Saute onion and celery in butter two or three minutes.
5. Blend in flour and stir in broth.
6. Cook, stirring until slightly thickened.
7. Stir in cauliflower, cream, nutmeg and salt.
8. Garnish with cheese.

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