Cauliflower Soup from Norway
Yield
4 servingsPrep
20 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | cups |
cauliflower florets
|
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
margarine
|
|
| ½ | cup |
onions
diced |
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | packet |
chicken broth
and sesoning mix, instant |
*
|
| 1 | cup |
milk, skim
|
|
| 1 | dash |
white pepper
|
*
|
| 1 | x |
nutmeg
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | l |
cauliflower florets
|
|
| 473 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
margarine
|
|
| 118 | ml |
onions
diced |
|
| 1E+1 | ml |
all-purpose flour
|
|
| 1 | packet |
chicken broth
and sesoning mix, instant |
*
|
| 237 | ml |
milk, skim
|
|
| 1 | dash |
white pepper
|
*
|
| 1 | x |
nutmeg
ground |
*
|
Directions
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 sauté 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 puréed 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.
