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.