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Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 5 12 cups cauliflower florets
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons margarine (I still use butter!)
- 12 cup onion, diced
- 2 teaspoons flour
- 1 chicken bouillon cube
- 1 cup skim milk
- 1 dash pepper
- 1 dash nutmeg
Method
- 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 saute 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.
