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Cauliflower soup (norway)
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| Artist: |
_ |
| Categories: |
Norwegian, Scandinavian, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 5 1/2
| cup | Cauliflower florets | | 2
| cup | Water | | 1
| tsp | Salt | | 2
| tbsp | Margarine | | 1/2
| cup | Diced onion | | 2
| tsp | All-purpose flour | | 1
| | Pkt instant chicken broth | | | -and seasoning mix | | 1
| cup | Skim milk | | 1
| dash | White pepper | | | Ground nutmeg (Optional) |
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Procedures:
| 1 | In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil. | | 2 | Reduce heat and let simmer until cauliflower is tender; let cool slightly. | | 3 | Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. | | 4 | Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. | | 5 | Set aside. | | 6 | In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. | | 7 | Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. | | 8 | Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. | | 9 | Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper. | | 10 | Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg. | | 11 | Makes 4 servings. | | 12 | [weight watchers new international cookbook] |
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