Remove outer leaves and core from
. 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)
Onions (3/4 cup)
Lemon Juice (1 Tbsp)
. Cover 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.
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 (3/4 tsp)
Freshly Ground Black Pepper (1/8 tsp)
Ground Nutmeg (1 pinch)
. Heat just to boiling. Stir in
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)