Cream Of Cauliflower Soup
|Vegetable bouillon/Water||960 Milliliter (4 Cups)|
|Cauliflower||1 Large, divided into florets|
|Margarine||60 Milliliter (4 Tablespoons)|
|Celery||355 Milliliter, chopped (1 1/2 Cup)|
|Minced onion||30 Milliliter (2 Tablespoons)|
|Flour||60 Milliliter (1/4 Cup)|
|Unsweetened soy milk||480 Milliliter (2 Cups, Westsoy)|
Bring bouillon to boil in large pan.
Add cauliflower and cook until tender.
Drain, reserving cooking broth.
Coarsely chop about 1/3 of the florets.
Puree remaining cauliflower in food processor or blender, adding some broth if necessary.
In the same pan, melt margarine over medium heat and saute celery and onion until tender, stirring often.
Sprinkle flour over sauteed vegetables and stir well.
Slowly stir in reserved broth and cook, stirring until mixture thickens and comes to a boil.
Add pureed cauliflower and West Soy and reheat, do not boil.