Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 1/2 c Cauliflower florets 1 Pkt instant chicken broth
2 c Water -and seasoning mix
1 ts Salt 1 c Skim milk
2 tb Margarine 1 ds White pepper
1/2 c Diced onion Ground nutmeg (Optional)
2 ts All-purpose flour

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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