Creamy Cauliflower Soup

• 1 medium head of cauliflower, cut in pieces
• 2 cups of water
• 1 large celery stalk, chopeed
• 2 tablespoons butter
• 2 tablespoons flour
• 2 1/2 cups of water
• 1 tablespoon instant chicken bouillon
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup cream (optional)

1. Heat 2 cups of water to boiling in a large suacepan. Add cauliflower and celery. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Place in blender and blend until creamy.
2. Heat margarine in a large saucepan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
3. Stir in 1/2 cup of water, mixing until smooth. Stir in remaining 2 cups of water, mixing until smooth. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Add cauliflower mixture, bouillon, salt and pepper. Heat just to boiling. Stir in cream; heat but do not boil.