1 medium head cauliflower 2 tablespoons butter 1/2 cup onions, minced 2 tablespoons flour 4 cups vegetable stock or plain water 2 cups evaporated milk (diluted) Salt to taste Dash of nutmeg Croutons
How to cook Cauliflower Soup
Divide cauliflower into two. Chop the first half very finely and break the other half into small flowers. Set aside.
Melt the butter in a saucepan and cook the onions until transparent but not brown.
Carefully stir in the flour and cook until bubbly. Stir constantly.
Add chopped cauliflower and milk. Season with salt , pepper and dash of nutmeg.
Simmer until it thickens slightly, stirring constantly to prevent lumps.
Add the remaining cauliflower. Cook over low heat until cauliflower is tender.
Heat thoroughly and serve immediately with croutons. Yield: 6 servings.
