Ingredients
- 5.5 c
- cauliflower florets
- 2 c
- water
- 1 tsp
- salt
- 2 Tbsp
- butter
- 1/2 c
- onion, diced
- 2 tsp
- all purpose flour
- 1 pkg
- instant chicken broth, with seasoning mix
- 1 c
- milk
- "just a pinch" of white pepper
- nutmeg, ground (optional)
Step-By-Step
1In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil.
2Reduce heat and let simmer until cauliflower is tender; let cool slightly.
3Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth.
4Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed; Set aside.
5In same saucepan heat butter over medium-high heat until bubbly and hot; add onion and saute until translucent.
6Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute.
7Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower.
8Reduce heat and let simmer, stirring occasionally, until heated through; stir in pepper.
9Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.
