Cauliflower Soup from Norway

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.