Cauliflower Soup

1 medium head cauliflower
2 tablespoon butter
1/2 cup onions minced
2 tablespoon flour
4 cups vegetable stock or plain water
salt to taste
dash of nutmeg
croutons

Divide cauliflower into two
Chop the first half very finely and break the other into small flowers
Set aside
Melt the butter in a saucepan and cook the onions until transparent but not brown
Carefully stir in the flour and cook until bubbly
Stir constantly
Add the vegetable stock and continue stirring
Add chopped cauliflower and milk
Season with salt, pepper, and dash of nutmeg
Simmer until it thickens slightly, stirring, constantly to prevent lumps
Add the remaining cauliflower
Cook over low heat until cauliflower is tender
Heat thoroughly and serve immediately with croutons
Yield: 6 servings