Cauliflower Cream Soup

1/4 lb margarine
1 beef bouillon cube
1 small onion, chopped
1 stick celery, chopped
1 small cauliflower
1 can evaporated milk
1 can (milk can) water
Seasoning to taste

Par-boil cauliflower, drain and set aside. Melt margarine and add onions and celery. Cook until wilted. Add flour and stir, making a thick paste. Add milk slowly, stirring constantly to make smooth and creamy. Add bouillon cube and dissolve. Finally, add cauliflower and continue to cook on a slow fire until cauliflower is cooked completely. Add onion tops and parsley and serve.

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Cajun Country -- New Iberia, Louisiana