Cream Of Cauliflower Soupsoups/stews 2 1/2 cup cold water 1 can (10 1/2 oz.) reduced 1 sodium chicken broth 6 cup caluiflower flowerets 1/3 cup instant nonfat dry milk 1 tablespoon flour 1/8 teaspoon ground nutmeg 1/4 teaspoon white pepper 1 minced fresh parsley 1 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.) |
