Cauliflower Soup Norway
Ingredients| 5 1/2 cup cauliflower florets |
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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.
Servings: 4
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