Cauliflower soup

Yield: 6 servings

Measure Ingredient
4 cups Chicken Stock
1 cup Onions -- finely chopped
3 cups Cauliflower Flowerets -- fresh
1 medium Carrot -- thinly sliced
1 cup Skim Milk
1 cup Evaporated Skim Milk
1 teaspoon Salt
¼ teaspoon White Pepper -- ground
⅛ teaspoon Ground Nutmeg

In a large stockpot over medium heat, cook the stock and onions for 10 mins, stirring occasionally. Add the cauliflower and carrot and cook for 20 mins, or until vegetables are tender. Using a slotted spoon, transfer the carrots and cauliflower to a small bowl; mash them with a fork, then return to the pot. Add the milk, salt, white pepper and nutmeg; continue cooking for 25 mins, stirring often. Makes 6 cups.

Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 From: Dan Klepach Date: 09-10-95 (23:24) (159) Fido: Cooking

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