Cream of cauliflower soup

6 servings

Ingredients

Quantity Ingredient
2½ cup Cold Water
1 can (10 1/2 Oz.) Reduced
Sodium Chicken Broth
6 cups Caluiflower Flowerets
⅓ cup Instant Nonfat Dry Milk
1 tablespoon Flour
⅛ teaspoon Ground Nutmeg
¼ teaspoon White Pepper
Minced Fresh Parsley
Lemon Wedges

Directions

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 ⅖. Chol. 1.)

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