Creamy Cauliflower Soup

Remove outer leaves and core from Cauliflower (1). Cut off any brown spots. Separate into florets. Heat Water (2 cups) to boiling in a 3-quart saucepan. Add cauliflower, Celery (3/4 cup), Onion (3/4 cup) and juice from Lemon (1/2). Cover the saucepan with a lid that fits and heat to boiling. Cook until tender, about 10 minutes.

Test for tenderness with a fork. Do not drain. Place in a blender, cover, and pulse until it is of uniform consistency.

Heat Butter (2 Tbsp) in a 3-quart saucepan over low heat until melted. Stir in All-Purpose Flour (2 Tbsp). Cook, stirring constantly, until mixture is smooth and bubbly. Stir in Water (2 1/2 cups). Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in blended cauliflower mixture, Chicken Bouillon Powder (1 Tbsp), Salt (1/2 tsp), Freshly Ground Black Pepper (1/8 tsp) and Ground Nutmeg (1 pinch). Heat just to boiling. Stir in Kemps Heavy Whipping Cream (1/2 cup). Heat thoroughly, but do not boil.

Ladle into large soup tureen. Ladle each serving into a soup bowl and top with Romano Cheese (to taste). Enjoy!