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. ---------------------------------------------------------------------------
Nutrition
Ingredients
