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Cheesy Cauliflower Soup
2 lb. head cauliflower
1/4 c. margarine
1/4 c. flour
4 c. chicken bouillon
1 sm. onion, chopped
1 1/2 c. grated Cheddar cheese
1 lg. stalk celery
Break cauliflower head into pieces and steam in boiling water until barely soft. Drain. Chop into small pieces, melt margarine in large saucepan. Add flour and cook, stirring until a smooth paste is formed, gradually add chicken broth, stirring until sauce is smooth and thickened. Add onion and celery, simmer for 20 minutes. Add cauliflower and grated cheese. Serve as soon as cheese melts. May be reheated slowly but do not boil.
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