Cauliflower Soup(Blumenkohlsuppe)

• 1 very large cauliflower
• 2 tsp. sugar
• 1/4 lb. oleo
• 4 Tbsp. flour
• 3 to 4 c. milk (depending on thickness of soup desired)*
• 1 pt. medium cream*
• 1/2 tsp. salt or to taste
• pepper to taste
• garlic powder to taste
• dash of nutmeg if desired

1. Microwave the cauliflower whole in a little water with the sugar added in a glass pie plate or other microwave-safe dish covered with plastic wrap on High for 10 to 15 minutes until very tender.
2. (Or, the cauliflower may be cut into pieces and cooked in a little water with the sugar added in a pan on the stove until very tender.)
3. Cut the cooked cauliflower into pieces and place in a food processor.
4. Add enough of the cream to puree easily (or the cauliflower may be mashed until fine).
5. Melt oleo in a large pot, preferably Teflon-coated; sprinkle in flour.
6. Stir over low heat until mixture is well-blended and bubbly.
7. Remove from heat and add 3 cups of milk all at once.
8. Stir constantly over higher heat until thickened.
9. Stir in the pureed cauliflower.
10. Add cream and seasonings and heat until hot, but do not boil.
11. (Add remainder of milk if soup is thicker than desired.)

cauliflower, sugar, oleo, flour, milk, medium cream, salt, pepper, garlic, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479965 (may not work)