Ingredients :

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5 1/2 cup Cauliflower florets
2 cup Water
1 tsp Salt
2 tbl Margarine
1/2 cup Diced onion
2 tsp All-purpose flour
1 pkt instant chicken broth and seasoning mix
1 cup Skim milk
1 dsh White pepper
Ground nutmeg (Optional)

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Method :

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* 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 accasionally, until heated through; stir in pepper.
* Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.
* Makes 4 servings.