Cream of cauliflower soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Cold Water |
| 1 | can | (10 1/2 Oz.) Reduced |
| Sodium Chicken Broth | ||
| 6 | cups | Caluiflower Flowerets |
| ⅓ | cup | Instant Nonfat Dry Milk |
| 1 | tablespoon | Flour |
| ⅛ | teaspoon | Ground Nutmeg |
| ¼ | teaspoon | White Pepper |
| Minced Fresh Parsley | ||
| Lemon Wedges | ||
Directions
Combine Water & Broth in A Large Saucepan; Bring To A Boil.
Addcauliflower; Return To A Boil. Reduce Heat & Cook 10 Min. OR Until Tender. Remove Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add Cauliflower. Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped, But Not Pureed.
Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth, Stirring Well With A Wire Whisk. Add Chopped Cauliflower & Bring To A Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened.
Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If Desired. Serve With Lemon Wedges. (Fat ⅖. Chol. 1.)