Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 5½ cup | Cauliflower florets |
| 2 cups | Water |
| 1 teaspoon | Salt |
| 2 tablespoons | Margarine |
| ½ cup | Diced onion |
| 2 teaspoons | All-purpose flour |
| 1 \N | Pkt instant chicken broth and seasoning mix |
| 1 cup | Skim milk |
| 1 dash | White pepper |
| \N \N | 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.