Cooking Information:
- Estimated Time: 25 minutes
Ingredients:
- 2 teaspoons, reduced-calorie margarine (tub)
- 1/2 cup onion, diced
- 2 cups cauliflower florets
- 3/4 cup water
- 1 packet instant chicken broth and seasoning mix
- 1/8 teaspoon ground nutmeg
- 1 cup skim milk
- 1/4 cup half-and-half (blend of milk and cream)
- 2 ounces swiss cheese, shredded
- 3 tablespoons plain dried bread crumbs
- garnish: parsley, chopped
Procedure:
- In saucepan, heat margarine until bubbly and hot.
- Sauté onion until golden.
- Add cauliflower, water, broth mix and nutmeg and bring to a boil.
- Reduce heat and let simmer for 15 minutes or until cauliflower is tender. Remove from heat and let cool slightly.
- Pour half of cauliflower mixture into blender container, using on-off motion process at low speed until cauliflower is finely chopped.
- Transfer mixture to medium bowl and repeat procedure with remaining cauliflower; return chopped cauliflower mixture to saucepan.
- Add milk and half-and-half (blend of milk and cream) and heat (do not boil).
- In small bowl combine cheese and bread crumbs. Ladle soup into 2 flameproof soup bowls and sprinkle each with half of the cheese mixture.
- Arrange bowls on baking sheet and broil until cheese is melted and golden brown.
- Serve garnished with chopped parsley.
This entry was posted on Monday, January 14th, 2008 at 8:02 pm and is filed under Vegetable Recipes. You can follow any responses to this entry through the RSS 2.0 feed.
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