Cream of Cauliflower Soup

Posted On September 27, 2008

Filed under Soup and Stew

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1 (1 pound) head cauliflower, broken into flowerets
1 small onion, chopped
1/4 C water
3 Tbsp butter or margarine
1 Tbsp chicken flavored bouillon granules
2 C milk
½ tsp salt
1/4 tsp ground nutmeg
1/4 tp ½ tsp white pepper
Chopped parsley or shredded Cheddar cheese

*  Combine first 3 ingredients in a 2-quart microwave-safe casserole. Cover and microwave at HIGH for 4-7 minutes, stirring once. Let stand, covered, 2 to 3 minutes
*  Spoon cauliflower mixture into container of electric blender or food processor. Add butter and next 5 ingredients. Cover and process at low speed 3 to 4 seconds: process at high speed until smooth, about 1 minute.
*  Return mixture to casserole, and microwave at HIGH for 4 minutes, stirring once. Sprinkle each serving with parsley or shredded cheese. Serve immediately. Yield 4 cups.

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