| Nevada Cream of Cauliflower Soup 1 large head of cauliflower
the juice from 1 lemon
2 tablespoons of minced onion
2 celery stalks, minced
1/4 cup of butter or margarine
1/4 cup of all purpose flour
4 cups of chicken broth or bouillon
2 cups of light cream, scaled
A dash of nutmeg
salt for taste
Grated Parmesan cheese (optional) |
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Wash the cauliflower and break into flowerets. Cook with the lemon juice in a small amount of boiling water until tender. Drain and whirl cauliflower in blender until pureed or force through a food mill. Sauté the onion and celery in the butter for 2 to 3 minutes. Blend in the flour and stir in broth. Cook, stirring, until slightly thickened. Stir in the cauliflower, cream, nutmeg, and salt. Garnish with cheese. Makes about 1 3/4 quarts or 6 servings |
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