Creamy Cauliflower Soup
|Onion||1 Large, chopped|
|Chicken stock||4 Cup (64 tbs)|
|Carrots||2 Medium, thinly sliced|
|Cauliflower head||1 , separated into florets|
|Watercress||1⁄2 Cup (8 tbs), coarsely chopped|
|Skim milk||1 Cup (16 tbs)|
|Ground coriander||1⁄2 Teaspoon|
|Cayenne pepper||1 Dash|
Place the onions and 1 tablespoon of stock in a large stockpot or flameproof casserole.
Cook over medium heat, stirring occasionally until the onions are translucent.
Stir in the carrots and cauliflower and cook over medium heat for about 3 to 4 minutes.
Add the remaining stock and watercress.
Cover and simmer for 30 minutes or until the vegetables are quite tender.
With a slotted spoon, remove about three-fourths of the cauliflower from the soup and place in a blender with the skim milk.
Process on low to medium speed until smooth.
Return the blended cauliflower to the soup, add the nutmeg and cayenne, heat through.