Cauliflower Soup

Directions

1. 1
   Steam the cauliflower until it is tender.
2. 2
   Cut it in half. Press one half through a sieve & keep the other half warm. In a saucepan melt the butter & cook the onion until it is transparent, but not brown.
3. 3
   Carefully stir in the flour & cook until it bubbles, stirring constantly.
4. 4
   Add the chicken stock, stirring constantly.
5. 5
   Mix the scalded milk with the sieved cauliflower, & stir it into the stock.
6. 6
   Season with salt, pepper & a dash of nutmeg.
7. 7
   Let boil up until it thickens slightly, stirring to prevent lumps.
8. 8
   Break the other half of cauliflower into small flowerets & add to the soup.
9. 9
   Heat thoroughly & serve immediately with croutons.
10. 10
    Serves 6 or 8.