Cream of Cauliflower Soup 5

Course : Vegetables
Serves: 8
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1 large cauliflower (about 2 poounds -- Separated into flowerettes
2 cups Water
1 large Stalk celery -- chopped
1 medium Onion -- chopped
1 tablespoon Lemon juice
2 tablespoons Margarine or butter
2 tablespoons All-purpose flour
2 1/2 cups Chicken broth
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 dash ground nutmeg
1/2 cup Whipping (heavy) cream

Preparation / Directions:

Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower flowerets and pieces, celery, onion and lemon juice. Cover and heat to boil Boil about 10 minutes or until cauliflower is tender (do not drain). Place in blender. Cover and blend until of uniform consistency.Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot (do not boil). Serve with shredded cheese if desired.

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