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Cauliflower Soup
5 1/2 c cauliflower florets
2 c water
1 t salt
2 T margarine
1/2 c diced onion
2 tsp all-purpose flour
1 pkt instant chicken broth and seasoning mix
1 c skim milk
Dash of white pepper
Ground nutmeg (Optional)
In 4-quart 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 medium-high 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 intp 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.
He that eats till he is sick must fast till he is well. ~English Proverb
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