| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Head cauliflower; (about 2 lb.) |
| 2 |
c |
Water |
| 1 |
lg |
Stalk celery; chopped (about 3/4 c.) |
| 1 |
md |
Onion; chopped (about 1/2 c.) |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Margarine or butter |
| 2 |
tb |
Flour |
| 2 1/2 |
c |
Water |
| 1 |
tb |
Instant chicken bouillon |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ds |
Ground nutmeg |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
Prepare cauliflower as directed; separate into flowerets. Heat 2 cups water
to boiling in 3 quart saucepan. Add cauliflower, celery, onion and lemon
juice. Cover and heat to boiling. Cook until tender, about 10 minutes; do
not drain. Press cauliflower mixture through food mill. (Or place in
blender container. Cover and blend until uniform consistency.) Heat
margarine in 3 quart saucepan over low heat until melted. Stir in flour.
Cook, stirring constantly, until mixture is smooth and bubbly; remove from
heat. Stir in 2 1/2 cups water. Heat to boiling, stirring constantly. Boil
and stir 1 minute. Stir in cauliflower mixture, instant bouillon, salt,
pepper and nutmeg. Heat just to boiling. Stir in cream; heat, but do not
boil. Serve with grated cheese if desired. Yield: 8 servings.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6,
1998
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