Cauliflower Soup

Ingredients:
1 medium head cauliflower
2 tbsp butter
1/2 cup onions, minced
2 tbsp flour
4 cups vegetable stock or chicken broth
2 cups evaporated milk (diluted)
Salt to taste
Dash of nutmeg
Croutons

Procedure:
- Divide cauliflower into two.
- Chop the first half very finely and break the other half into small flowers.
- Set aside.
- Melt the butter in a saucepan and cook the onions until transparent but not brown.
- Carefully stir in the flour and cook bubbly.
- Stir constantly.
- Add the vegetable stock and continue stirring.
- Add chopped cauliflower and milk.
- Season with salt, pepper and dash of nutmeg.
- Simmer until it thickens slightly, stirring constantly to prevent lumps.
- Add the remaining cauliflower.
- Cook over low heat until cauliflower is tender.
- Heat thoroughly and serve immediately with croutons.

Yield: 6 servings.