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Cauliflower Soup

1/4 to 1/3 of a medium-size cauliflower, cut into flowerettes
1 1/2 cups milk
1 cup stock
2 tbs. finely chopped parsley
2 oz butter
2 tbs flour
1 tsp grated nutmeg
1/2 cup heavy cream
Salt and pepper

Cook the cauliflower flowerettes in the milk and chicken stock
until tender (about 10 minutes). Strain and reserve liquid.

Chop the cauliflower (or put through a mini food processor and set
aside). Melt butter and add flour to make a roux. Cook 2 minutes.
Slowly add the reserved liquid. Add some water if the mixture
seems too thick. Add the parsley, salt and pepper and nutmeg.
Add the cauliflower and heat without boiling. Add the cream just
before serving. Sprinkle some chopped parsley and a little finely
grated fresh parmesan cheese on top to garnish.

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