Cauliflower Soup

Ingredients

• 2 cups water
• 1 medium head cauliflower, seperated into flowerets (about 1 to 1/ 12 pounds)
• 1 medium onion, sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup water
• 1 tablespoon instant chicken bouillon
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup half-and-half cream

Directions

1. 1

   Heat two cups water to boiling in large saucepan; add cauliflower and onions; heat back to boiling then reduce heat, cover and simmer until tender, about ten minutes; do not drain.

2. 2

   Pour everything into blender container (may have to do this in more than one batch) and blend on high speed until smooth.

3. 3

   Heat butter in large saucepan until melted; stir in flour; cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.

4. 4

   Stir in 1 cup water; heat to boiling, stirring constantly; boil and stir for one minute.

5. 5

   Stirin cauliflower mixture, bouillon, celery salt, salt and pepper; heat just to boiling.

6. 6

   Stir in half and half; heat just until hot, do not reboil.

7. 7

   Sprinkle each serving with nutmeg.