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Cream of Cauliflower Soup

Ingredients:
2 1/2 c Cold Water
1 tb Flour
1 cn (10 1/2 Oz.) Reduced Sodium Chicken Broth
1/8 ts Ground Nutmeg
1/4 ts White Pepper
6 c Caluiflower Flowerets
Minced Fresh Parsley
1/3 c Instant Nonfat Dry Milk
Lemon Wedges

Preparation:
Combine Water & Broth in A Large Saucepan; Bring To A Boil. Add cauliflower; 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 0.4. Chol. 1.)

Serves: 6

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This recipe was added on 1-Jul-2001 and has been viewed 7859 times.




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