Cauliflower Soup
cauliflower, milk, onion, margarine, flour, bouillon, nutmeg
Ingredients
5 1/2 cups cauliflower florets 2 cups water 1 teaspoon salt 2 tablespoons margarine (I still use butter!) 1/2 cup onion, diced 2 teaspoons flour 1 chicken bouillon cube 1 cup skim milk 1 dash pepper 1 dash nutmeg
Directions for Cauliflower Soup Recipe
Combine cauliflower, water and salt in a saucepan; 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 has been processed. In same, now-empty saucepan, melt margarine; add onion and sauté until translucent. Sprinkle with flour and bouillon 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 occasionally, until heated through; stir in pepper. Ladle into soup bowls and top each portion with dash nutmeg.
Read the full directions on Food.com
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