2 1/2 cups cold water
10 1/2 ounces reduced sodium chicken broth
6 cups cauliflower flowerets
1/3 cup instant nonfat dry milk
1 tablespoon flour
1/8 teaspoon ground nutmeg
1/4 teaspoon white pepper
minced fresh parsley
lemon wedges
Servings: 6
1. Combine water and broth in a large saucepan; bring to a boil. Add cauliflower; return to a boil. Reduce heat and cook 10 min. or until tender.
2. 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.
3. Combine milk powder, flour, nutmeg, and pepper; add to reserved broth, stirring well with a wire whisk. Add chopped cauliflower and bring to a boil; reduce heat and simmer 15 min. or until slightly thickened.
4. Ladle soup into 6 individual bowls; garnish with minced parsley if desired. Serve with lemon wedges.
10 1/2 ounces reduced sodium chicken broth
6 cups cauliflower flowerets
1/3 cup instant nonfat dry milk
1 tablespoon flour
1/8 teaspoon ground nutmeg
1/4 teaspoon white pepper
minced fresh parsley
lemon wedges
Servings: 6
1. Combine water and broth in a large saucepan; bring to a boil. Add cauliflower; return to a boil. Reduce heat and cook 10 min. or until tender.
2. 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.
3. Combine milk powder, flour, nutmeg, and pepper; add to reserved broth, stirring well with a wire whisk. Add chopped cauliflower and bring to a boil; reduce heat and simmer 15 min. or until slightly thickened.
4. Ladle soup into 6 individual bowls; garnish with minced parsley if desired. Serve with lemon wedges.
