Ingredients:

¼ cauliflower
2¼ cups milk
2¼ cups water
1/3 cup flour
60 gm butter
1 chicken stock cube
½ tsp nutmeg
salt, pepper
¼ cup cream

Instructions:

Trim cauliflower, cut into large flowerets. Wash well; place in saucepan with milk and water.
Bring to boil, reduce heat, simmer slowly, covered, until just tender.

Remove from heat; drain, reserve liquid.

Melt butter in pan, stir in flour, cook for a minute. Remove from heat and gradually stir in reserve liquid.

Return to heat, bring to boil, stirring, until smooth and thickened.

Reduce heat, stir in crumbled stock cube, nutmeg, and salt and pepper to taste.

Stir in cream; cut cauliflower into small flowerets and return to soup.

Heat through gently and serve hot.

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