Golden Cauliflower Soup
- 2 10-oz. pkgs. frozen cauliflower
- 2 cups water
- ½ cup chopped onion
- ¼ cup margarine or butter
- ½ cup flour
- 6 chicken bouillon cubes
- 2 cups (8 oz.) shredded mild cheddar cheese
- 2 cups milk
- ⅛ tsp. nutmeg
In saucepan, cook cauliflower in cup water. Drain and reserve liquid and 1 cup cauliflower. In blender, blend remaining cauliflower and reserved liquid and then set aside. In large saucepan, cook onion with margarine/butter until tender; stir in flour. Gradually add remaining 1 cup water and bouillon and stir well until thickened. Stir in blended cauliflower, reserved cauliflower florets and cheese. Cook until cheese melts. Add milk and nutmeg and heat through. Makes 1½ quarts.
