| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups/stews |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Cold Water |
| 1 |
cn |
(10 1/2 Oz.) Reduced |
|
|
Sodium Chicken Broth |
| 6 |
c |
Caluiflower Flowerets |
| 1/3 |
c |
Instant Nonfat Dry Milk |
| 1 |
tb |
Flour |
| 1/8 |
ts |
Ground Nutmeg |
| 1/4 |
ts |
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.)
A Message from our Provider:
“Have you thanked God today?”