1 large steamed Cauliflower
Drain it, reserving the water and about one-third of the florets.
Put the remainder through a food mill, blender or sieve.
(I blend the whole thing with my mixer)
¼ cup butter
Sauté in it, until tender:
2 tablespoons chopped onion
3 minced celery ribs
¼ cup flour
Stir in slowly and bring to the boiling point:
4 cups veal or poultry Stock
and the reserved cauliflower water
(I use bouillon, the reserve and water
totaling 4 cups)
Add the strained cauliflower and:
2 cups milk or cream
Reheat but do not boil. Add the florets and:
A grating of nutmeg
Salt and paprika
Garnish with: Grated cheese (optional)
yield 8 cups
Bob and I really like this soup!