Recipe - Cauliflower Soup (Norway)

5 One half cup Cauliflower florets
2 cup Water
1 teaspoon Salt
2 tablespoon Margarine
One half cup Diced onion
2 teaspoon Allpurpose flour
1 pack Instant chicken broth and
seasoning mix
1 cup Skim milk
1 D White pepper
Ground nutmeg; (Optional)

In a 4quart 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 mediumhigh 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 recipeludigest Volume 01 Number 450 by Bunny
layla696@ix.netcom.com on Jan 4, 1998