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 tsp), Freshly Ground Black Pepper (as needed) 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!