Cream Of Cauliflower Soup

• 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)

1. Cook cauliflowerets in boiling water and salt until tender, 5 to 8 minutes.
2. Drain water from cauliflower into bowl.
3. Add bouillon cubes and mix well.
4. Reserve cooked cauliflower.
5. Melt margarine in 2-quart saucepan.
6. Blend in flour.
7. Remove from heat and stir in cauliflower water, cream or milk and cheese.
8. Add nutmeg and pepper.
9. Stir and cook over medium heat for 4 to 5 minutes or until mixture begins to thicken.
10. Add cooked cauliflowerets and heat 1 minute.
11. Serve hot, garnished with chopped fresh parsley.
12. Yield:
13. 6 servings.
14. Can use broccoli and potatoes using dill for seasoning.

fresh cauliflowerets, boiling water, salt, bouillon cubes, margarine, flour, light cream, ground nutmeg, ground black pepper, parsley, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345313 (may not work)