Creamy Cauliflower Soup

Name: Creamy Cauliflower Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 2 lbs cauliflower; 2 cups water; 3/4 cup celery, chopped; 1/2 cup onion, chopped; 1 tablespoon lemon juice; 2 tablespoons margarine; 2 tablespoons flour; 2 1/2 cups water; 1 tablespoon instant chicken bouillon; 1/8 teaspoon pepper; 1 dash nutmeg; 1/2 cup whipping cream

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Recipe by Shahana

Untried. From an old Betty Crocker Cookbook

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READY IN: 35mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

lbs cauliflower
2

cups water
³⁄₄

cup celery, chopped
¹⁄₂

cup onion, chopped
1

tablespoon lemon juice
2

tablespoons margarine
2

tablespoons flour
2 ¹⁄₂

cups water
1

tablespoon instant chicken bouillon
¹⁄₈

teaspoon pepper
1

dash nutmeg
¹⁄₂

cup whipping cream

DIRECTIONS

Break cauliflower into florets.
Heat first amount of water to boiling; add cauliflower, celery, onion and lemon juice.
Cover and cook until tender, about 10 minutes.
DO NOT DRAIN.
Blend vegetable mixture in blender or with hand blender until smooth.
Heat margarine in saucepan over low heat; stir in flour, cook stirring constantly until smooth and bubbly; remove from heat.
Stir in remaining amount of water; heat to boiling, stirring constantly; boil 1 minute.
Stir in vegetable mixture, bouillon, pepper and nutmeg; heat just to boiling.
Stir in cream; heat but do not boil.
Serve with grated cheese if desired.

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