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Add a photoServings: 4
Ingredients
- 5 1/2 c. Cauliflower florets
- 2 c. Water
- 1 tsp Salt
- 2 Tbsp. Margarine
- 1/2 c. Diced onion
- 2 tsp All-purpose flour
- 1 pkt instant chicken broth and seasoning mix
- 1 c. Skim lowfat milk
- 1 dsh White pepper Grnd nutmeg (Optional)
Directions
- In a 4-qt saucepan, combine cauliflower, water and salt; bring to a boil. Reduce heat and let simmer till cauliflower is tender; let cold slightly. Transfer 2 c. cauliflower (including cooking liquid) to blender container and process till smooth. Repeat procedure, 2 c. at a time, till all cauliflower and cooking liquid have been processed. Set aside. In same saucepan heat margarine over medium-high heat till bubbly and warm; add in onion and saute/fry till translucent/soft. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add in lowfat milk and cook, stirring constantly, till flour mix is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring accasionally, till heated through; stir in pepper.
- Ladle into 4 soup bowls and, if you like, sprinkle each portion with dash nutmeg.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 99 | |
| Calories from Fat 52 | 53% |
| Total Fat 5.84g | 7% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 1.04g | |
| Cholesterol 1mg | 0% |
| Sodium 983mg | 41% |
| Potassium 292mg | 8% |
| Total Carbs 8.9g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.17g | 3% |
| Protein 3.65g | 6% |
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