| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Ethnic, Soups/stews | 4 | Servings | |
INGREDIENTS
| 5 1/2 | c | Cauliflower florets |
| 2 | c | Water |
| 1 | ts | Salt |
| 2 | tb | Margarine |
| 1/2 | c | Diced onion |
| 2 | ts | All-purpose flour |
| 1 | pk | Instant chicken broth and seasoning mix |
| 1 | c | Skim milk |
| 1 | D White pepper | |
| Ground nutmeg; (Optional) |
INSTRUCTIONS
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. Posted to recipelu-digest Volume 01 Number 450 by Bunny <[email protected]> on Jan 4, 1998
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