Creamy Cauliflower Soup

This is a versatile recipe you can use with any vegetable.  Yummy!

Recipe:

1 head cauliflower (about 2 lb)
2 C water
3/4 C chopped celery
3/4 C chopped onion
1 Tbs lemon juice
2 Tbs butter
2 Tbs flour
2 1/2 C milk
1 Tbs chicken bouillon
1/4 tsp salt
1/8 tsp pepper
Dash of nutmeg
3/4 C heavy cream

Separate cauliflower into florets. Heat 2 C water to boiling in 3-quart saucepan with the cauliflower, celery, onion and lemon juice. Cover and cook on medium-low until tender, about 10 minutes; do not drain. Press cauliflower mixture through ricer or place in blender container. Cover and blend on low until uniform consistency.

Heat butter in saucepan over medium-medium high heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly. Slowly stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, bouillon, salt, pepper ad nutmeg. Heat just to boiling. Stir in cream; heat but do not boil. Serve with grated cheese, sliced onions and croutons if desired.

Creamy Broccoli Soup:
Substitute broccoli for the cauliflower; omit lemon juice.

Creamy Cabbage Soup:
Substitute green cabbage for the cauliflower. Add 1/2 tsp caraway seed.