Cream of Cauliflower Soup
(adapted from The Joy of Cooking by Irma S. Rombauer)
 
1 large Cauliflower
1/4 c. butter
2 T. chopped onion
3 minced celery ribs
1/4 c. flour
4 c. chicken or vegetable stock
2 c. milk or cream
A grating of nutmeg
Salt and paprika
Grated cheese (garnish)

1 Steam the cauliflower, drain it, reserving the water and about one-third of the florets. Put the remainder through a food mill, blender or sieve.

2 Melt the butter and saute the onion and celery. Stir in the flour, and slowly stir in the stock. Bring to the boiling point.

3 Add the blended cauliflower and milk or cream, and bring the heat back up but do not boil. Add the florets and nutmeg, salt, and paprika. Garnish with grated cheese.

Makes about 8 cups.