1 med. head cauliflower (about 2 lbs.)
2 c. water
1 lg. stalk celery, chopped (about 3/4 c.)
1 med. onion, chopped (about 1/2 c.)
1 tbsp. lemon juice
2 tbsp. butter
2 tbsp. flour
2 1/2 c. water
1 tbsp. instant chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
Dash of ground nutmeg
1/2 c. whipping cream

Separate cauliflower into flowerettes.

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 butter 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.