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Cauliflower Soup (Norway)
Makes 4 servings.

5 1/2 cup cauliflower florets
2 cup water
1 tsp salt
2 Tbsp margarine
1/2 cup diced onion
2 tsp all-purpose flour
1 pkt instant chicken broth and seasoning mix
1 cup skim milk
1 dash white pepper
ground nutmeg (Optional)

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 saute 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 pureed cauliflower.
Reduce heat and let simmer, stirring occasionally, until heated
through; stir in pepper. Ladle into 4 soup bowls and, if desired,
sprinkle each portion with dash nutmeg.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
good soup, December 25, 2006 - 09:02 PM
Reviewer: Anonymous from Atlanta Georgia
Good soup.

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