1/4 head of cauliflower
1 3/4 c. water
1/4 c. butter
3 tbsp. flour
1 3/4 c. milk (or half & half)
1 chicken bouillon cube
1 pt. cream
Salt & pepper
1/4 tsp. nutmeg

Cook cauliflower until tender. Drain and save water. Melt butter, add flour and stir. Add milk and cauliflower water; cook until slightly thickened. Add chicken bouillon cube and cook until dissolved. Add cream, salt, pepper and nutmeg. Heat. If you like cauliflower, you'll love the soup.