Time
prep 0:15
total 0:25
Ingredients
| 1 head | cauliflower | | 1 | lg. lemon, juice of | | 2 tbsp. | minced onion | | 2 | ribs of celery, minced | | 1/4 cup | butter | | 1/4 cup | flour | | 4 cups | chicken broth or | | bouillon | | 2 cups | light cream, scalded | | 1 dash | nutmeg | | 1 dash | salt, to taste | | Grated Parmesan cheese, to garnish |
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Instructions
Wash cauliflower and break into flowerets. Cook with lemon juice and a small amount of boiling water until tender. Drain and whirl cauliflower in blender until puréed. Sauté onion and celery in butter for two or three minutes. Blend in flour and stir in broth. Cook, stirring often, until mixture is slightly thickened. Stir in cauliflower, cream, nutmeg and salt. Garnish with cheese.
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