 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Like most European countries, Scandinavians don’t eat one big dish they instead spread out their meal with small ones. But in their case, they usually pick a soup to start (which fills you up), then and only then move on to a fish or meat dish. Try this hearty, low cal option. This is a Weight Watchers recipe. Enjoy! Ingredients:
5 1/2 cups cauliflower florets |
2 cups water |
1 teaspoon salt |
2 tablespoons margarine (i still use butter!) |
1/2 cup onion, diced |
2 teaspoons flour |
1 chicken bouillon cube |
1 cup skim milk |
1 dash pepper |
1 dash nutmeg |
Directions:
1. Combine cauliflower, water and salt in a saucepan; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly.
2. 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 has been processed.
3. In same, now-empty saucepan, melt margarine; add onion and sauté until translucent. Sprinkle with flour and bouillon 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 pureed cauliflower. Reduce heat and let simmer, stirring occasionally, until heated through; stir in pepper.
4. Ladle into soup bowls and top each portion with dash nutmeg.
|
|