Nevada Cauliflower Soup

• 1 head cauliflower
• 1 lg. lemon, juice of
• 2 tbsp. minced onion
• 2 ribs of celery, minced
• 1/4 cup butter
• 1/4 cup flour
• 4 cups chicken broth
• bouillon
• 2 cups light cream, scalded
• 1 dash nutmeg
• 1 dash salt, to taste
• Grated Parmesan cheese, to garnish

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

cauliflower, lemon, onion, celery, butter, flour, chicken broth, bouillon, light cream, nutmeg, salt, parmesan cheese

Taken from www.foodgeeks.com/recipes/3969 (may not work)