Cream of cauliflower soup
Cauliflower Soups Creams
Last updated 6/12/2012 1:00:50 AM. Recipe ID 24072. Report a problem with this recipe.
Title: Cream of cauliflower 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
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.)
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