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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Untried. From an old Betty Crocker Cookbook Ingredients:
2 lbs cauliflower |
2 cups water |
3/4 cup celery, chopped |
1/2 cup onion, chopped |
1 tablespoon lemon juice |
2 tablespoons margarine |
2 tablespoons flour |
2 1/2 cups water |
1 tablespoon instant chicken bouillon |
1/8 teaspoon pepper |
1 dash nutmeg |
1/2 cup whipping cream |
Directions:
1. Break cauliflower into florets.
2. Heat first amount of water to boiling; add cauliflower, celery, onion and lemon juice.
3. Cover and cook until tender, about 10 minutes.
4. DO NOT DRAIN.
5. Blend vegetable mixture in blender or with hand blender until smooth.
6. Heat margarine in saucepan over low heat; stir in flour, cook stirring constantly until smooth and bubbly; remove from heat.
7. Stir in remaining amount of water; heat to boiling, stirring constantly; boil 1 minute.
8. Stir in vegetable mixture, bouillon, pepper and nutmeg; heat just to boiling.
9. Stir in cream; heat but do not boil.
10. Serve with grated cheese if desired.
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