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Name: Cauliflower Soup
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 Pkt instant chicken broth; 2 ts All-purpose flour; 1 c Skim milk; 1 ds White pepper; 5 1/2 c Cauliflower florets; 2 tb Margarine; Ground nutmeg (Optional); 2 c Water; 1 ts Salt; 1/2 c Diced onion

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INGREDIENTS

1 Pkt instant chicken broth
2 ts All-purpose flour
1 c Skim milk
1 ds White pepper
5 1/2 c Cauliflower florets
2 tb Margarine
Ground nutmeg (Optional)
2 c Water
1 ts Salt
1/2 c Diced onion

Servings

INSTRUCTIONS

In a 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 into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

NOTES

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Cauliflower Soup

1  Pkt instant chicken broth 
2 ts All-purpose flour 
1 c Skim milk 
1 ds White pepper 
5 1/2 c Cauliflower florets 
2 tb Margarine 
  Ground nutmeg (Optional) 
2 c Water 
1 ts Salt 
1/2 c Diced onion

In a 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 into 4 soup bowls and, if desired, sprinkle each portion with dash  nutmeg.    Makes 4 servings.    [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]    Posted by Fred Peters.

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Nutrition

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Serving Size: 1 Serving (361g)
Recipe Makes: 4 Servings

Calories: 195
Calories from Fat: 106 (54%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 3.5g
Cholesterol 2.5mg		1 %
Sodium 259.9mg		9 %
Potassium 695.8mg		18 %
Total Carbohydrate 17.2g		5 %
	Dietary Fiber 4.4g	17 %
	Sugars, other 12.8g
Protein 7.6g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 195

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