Cream Of Cauliflower Or Broccoli Soup

• 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

1. Prepare cauliflower (whole 20 to 25 minutes, flowerets 10 to 12 minutes); drain.
2. Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower, celery, onion and lemon juice.
3. Cover and heat to boiling.
4. Cook until tender, about 10 minutes; do not drain.
5. Press cauliflower mixture through food mill or place in blender until uniform consistency.
6. Heat margarine in 3 quart saucepan (low) until melted.
7. Stir in flour.
8. Cook, stirring constantly until mixture is smooth and bubbly.
9. Remove from heat.
10. Stir in 2 1/2 cups water.
11. Heat to boiling, stirring constantly.
12. Boil and stir for 1 minute.
13. Stir in cauliflower mixture, instant bouillon, salt, pepper and nutmeg.
14. Heat just to boiling.
15. Stir in cream.
16. Heat but do not boil.
17. Serve with grated cheese if desired.

head cauliflower, water, stalk celery, onion, lemon juice, margarine, flour, water, instant chicken, salt, pepper, ground nutmeg, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609016 (may not work)