Cream Of Cauliflower Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/stews | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Cold Water |
| 1 | 10 1/2 Oz. Reduced | |
| Sodium Chicken Broth | ||
| 6 | c | Caluiflower Flowerets |
| 1/3 | c | Instant Nonfat Dry Milk |
| 1 | T | Flour |
| 1/8 | t | Ground Nutmeg |
| 1/4 | t | White Pepper |
| Minced Fresh Parsley | ||
| Lemon Wedges |
INSTRUCTIONS
Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower; Return To A Boil. Reduce Heat & Cook 10 Min. OR Until Tender. Remove Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add Cauliflower. Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped, But Not Pureed. Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth, Stirring Well With A Wire Whisk. Add Chopped Cauliflower & Bring To A Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened. Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If Desired. Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)
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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 6mg
Potassium: 34mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: <1g