• Cooking Time: 25 minutes
• Servings: 6 servings
• Preparation Time: 15 minutes
• 1/3 cup butter
• 1 onion, chopped
• 4 celery stalks, chopped
• 2 cups cauliflower florets
• 1/3 cup unbleached flour
• 4 cups chicken stock
• 1 cup cream
• salt and pepper
• chopped scallion for garnish/or parsley

1. In large pot, melt butter. Add onion, celery and cauliflower; when this is softened cover pot and simmer for about 20 minutes.
2. Take the vegetables and put in blender or food processor and puree. ( I left it a bit chunky) Return to pot and stir in flour, mix thoroughly and cook until flour is cooked.
3. Slowly stir in chicken stock and bring to boil for 2 minutes.
4. Remove from heat and stir in cream.
5. Soup can be heated but do not boil.
6. Season to taste and add garnish.

I have been using my treadmill again and have been looking through cookbooks with working out. The cookbook is called: A Taste of Appleby. It came in a box lot of cookbooks bought at an auction. The soup was great. I will be making it again for sure.