The Melaniff Family Cookbook

Cauliflower Soup

Cauliflower is best in early October

Ingredients

1 Cauliflower - broken into flourettes

1/4 C Butter - melted

1/4 C Celery - diced

1/4 C Onion - diced

1/4 C Flour

1 Qt Chicken Broth - warm

1/4 t Pepper

1/8 t Nutmeg

1/2 C Cheddar Cheese - shreded

1 T Mustard - spicy brown

1 C Heavy Cream

Salt

Procedure

Steam Cauliflower - let cool and chop into bits.

Saute Onion and Celery in butter. Stir in Flour.

Over medium heat stir in Broth, Cauliflower, Pepper, and Nutmeg.

Stir constantly to a boil.

Reduce heat and stir in Mustard, Cheese, and Heavy Cream. Do not return to boil.

Season with Salt.

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