Cream of Cauliflower Soup
|Flour||1 1⁄2 Ounce|
|Chicken stock cube||1|
|Medium cream||3 Tablespoon|
Trim cauliflower, cut into large flowerets.
Place in saucepan with milk and water.
Bring to boil, reduce heat, simmer slowly, covered, until just tender.
Remove from heat; drain, reserve liquid.
Melt butter in saucepan, stir in flour, cook 1 minute.
Remove from heat, gradually stir in reserved liquid.
Return to heat, bring to boil, stirring; stir until smooth and thickened.
Reduce heat, stir in crumbled stock cube, nutmeg and salt and pepper to taste.
Stir in cream.
Cut cauliflower into small flowerets, return to soup.
Heat through gently.