Regional Cuisine

Cauliflower Soup (Norway)

Cauliflower Soup (Norway), a regional cuisine recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.

Ingredients

• 5 1/2 c Cauliflower florets
• 2 c Water
• 1 ts Salt
• 2 tb Margarine
• 1/2 c Diced onion
• 2 ts All-purpose flour
• 1 Pkt instant chicken broth
• -and seasoning mix 1 c Skim milk
• 1 ds White pepper

Method

1. Ground nutmeg (Optional) In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil.
2. Reduce heat and let simmer until cauliflower is tender; let cool slightly.
3. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth.
4. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed.
5. Set aside.
6. In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent.
7. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute.
8. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower.
9. Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper.
10. Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.
11. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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