Cauliflower Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 combine cauliflower, water and salt in a saucepan; bring to a boil. reduce heat and let simmer until cauliflower is tender; let cool slightly.
• 2 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.
• 3 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.
• 4 ladle into soup bowls and top each portion with dash nutmeg.