Preparation:
In 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 intp 4 soup bowls and, if desired, sprinkle each portion with dash^ nutmeg. |
