Cauliflower soup (norway)
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
5½ | cup | Cauliflower florets |
2 | cups | Water |
1 | teaspoon | Salt |
2 | tablespoons | Margarine |
½ | cup | Diced onion |
2 | teaspoons | All-purpose flour |
1 | pack | Instant chicken broth and seasoning mix |
1 | cup | Skim milk |
1 | D White pepper | |
Ground nutmeg; (Optional) |
Directions
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 <layla696@...> on Jan 4, 1998
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