Cauliflower Soup

1. 1

   In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil.

2. 2

   Reduce heat and let simmer until cauliflower is tender; let cool slightly.

3. 3

   Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth.

4. 4

   Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed.

5. 5

   Set aside.

6. 6

   In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent.

7. 7

   Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute.

8. 8

   Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower.

9. 9

   Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper.

10. 10

    Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.