Title: Cream of Cauliflower Soup
Categories: Soup
Yield: 6 Servings
| 2 1/2 | c | Cold Water |
| 1 | cn | (10 1/2 Oz.) Reduced |
| | | Sodium Chicken Broth |
| 6 | c | Caluiflower Flowerets |
| 1/3 | c | Instant Nonfat Dry Milk |
| 1 | tb | Flour |
| 1/8 | ts | Ground Nutmeg |
| 1/4 | ts | White Pepper |
| | | Minced Fresh Parsley |
| | | Lemon Wedges |
Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower;
Return To A Boil. Reduce Heat & Cook 10 Min. OR Until Tender. Remove
Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add
Cauliflower. Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped,
But Not Pureed.
Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth,
Stirring Well With A Wire Whisk. Add Chopped Cauliflower & Bring To A
Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened.
Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If
Desired. Serve With Lemon Wedges. (Fat 0.4. Chol. 1.)