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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 Pkt instant chicken broth
-and seasoning mix
1 c Skim milk
1 ds White pepper
Ground nutmeg (Optional)
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.
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