In a 4-quart saucepan, combine cauliflower, water and salt; bring to a
boil. Reduce heat and let simmer until cauliflower is tender; let cool
slightly. Transfer 2 cups cauliflower (including cooking liquid) to blender
container and process until smooth. Repeat procedure, 2 cups at a time,
until all cauliflower and cooking liquid have been processed. Set aside. In
same saucepan heat margarine over medium-high heat until bubbly and hot;
add onion and saute until translucent. Sprinkle with flour and broth mix
and stir quickly to combine; cook, stirring, for 1 minute. Gradually add
milk and cook, stirring constantly, until flour mixture is completely
dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and
let simmer, stirring accasionally, until heated through; stir in pepper.
Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash
nutmeg.
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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