Cream of Cauliflower Soup (or broccoli or whatever)
30 oz. frozen cauliflower (ifyou use fresh just be sure it is a full 30 oz. and it is good and cooked but frozen works just fine)
1/4 cup cauliflower water (reserved)
2 TBS chopped onion
3 stalks celery
1/4 cup flour
4 cups chicken stock
2 cups heavy cream
Cook cauliflower, drain and reserve water and 1/3 of the flowerettes. Liquify rest in blender.
Saute onions and celery in butter. Stir in 1/4 cup flour and cook for a couple minutes stirring constantly. Slowly stir in chicken stock and water. Bring to a boil. Add liquified cauliflower and saved flowerettes. Stir in cream. Season to taste being sure to add a dash of nutmeg.
Garnish with grated cheddar and colby cheese. I prefer just to grate some (ok, a lot ) in the soup at the end of cooking. The I reheat in microwave so cheese doesn't stick to pot when reheating.
Of course you can do broccoli soup this same exact way - or a cimbination of. I like this basic recipe for all of my creamed vegetable soups - this also makes a great potato soup - OR you could even do this as a celery soup
"Count yourself...you ain't so many" - quote from Buck's Daddy