Kay's Recipes n Stuff: Creamy Cauliflower Soup

Welcome to Kay's Recipes n Stuff!

1 medium head cauliflower (about 2 pounds)
2 cups water
1 large stalk celery, chopped (about 3/4 cup)
1 medium onion, chopped (about 1/2 cup)
1 tablespoon lemon juice
2 tablespoons margarine or butter
2 tablespoons flour
2 1/2 cups water
1 tablespoon instant chicken bouillon
3/4 teaspoon salt
1/8 teaspoon pepper
Dash of ground nutmeg
1/2 cup whipping cream

Prepare cauliflower by removing outer leaves and stalk. Cut off any discoloration; wash cauliflower. Leave whole or separate into flowerets.

Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower, celery, onion and lemon juice. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Press cauliflower mixture through food mill. (Or place in blender container. Cover and blend until uniform consistency.)

Heat margarine in 3-quart saucepan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in 2 1/2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, instant bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream; heat but do not boil. Serve with grated cheese if desired.
8 SERVINGS

CREAMY BROCCOLI SOUP: Substitute 1 1/2 pounds broccoli, cut up, for the cauliflower, omit lemon juice.

CREAMY CABBAGE SOUP: Substitute 1 medium head green cabbage (about 1 1/2 pounds), shredded, for the cauliflower; decrease cooking time to 5 minutes.

Roasting Chart

Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done	LAMB, in the center not touching the bone 140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done
POULTRY, chicken, in breast, 170ºF (77ºC) chicken, in the thigh, 185ºF (85ºC) duck, in the thigh, 180ºF (82ºC)	PORK AND VEAL, in the center not touching the bone 160ºF (71ºC)