Laurdee
05-13-2000, 11:49 AM
From RGC
Cream of Cauliflower Soup
2 t. olive oil
1 white onion -chopped
1 head cauliflower flowerets-broken
3 cups vegetable broth
3/4 c. evaporated skim milk
1/4 t. nutmeg
1/8 t. pepper
salt to taste
Saute the onions in oil in a large saucepan (aboout 5 min.) Add the cauliflower and cook for about 5 minutes. Add the broth and bring to a boil. Reduce heat and simmer until veggies can be masher
Blend in food processor or mash by hand, return to pan and reheat for about 1 min., add remaining ingredients and heat for about 1 min. Makes 6 servings--1 point each.
Cream of Cauliflower Soup
2 t. olive oil
1 white onion -chopped
1 head cauliflower flowerets-broken
3 cups vegetable broth
3/4 c. evaporated skim milk
1/4 t. nutmeg
1/8 t. pepper
salt to taste
Saute the onions in oil in a large saucepan (aboout 5 min.) Add the cauliflower and cook for about 5 minutes. Add the broth and bring to a boil. Reduce heat and simmer until veggies can be masher
Blend in food processor or mash by hand, return to pan and reheat for about 1 min., add remaining ingredients and heat for about 1 min. Makes 6 servings--1 point each.