Cauliflower Pepper Soup
|Cauliflower flowerets||1⁄4 Pound (1 Cup, 1/2 Inch Flowerets)|
|Hot water||1 Cup (16 tbs)|
|Pasteurized processed cheese loaf||6 Ounce, cut into 1/2-inch cubes|
|Half and half||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon||1 Teaspoon|
|Ground nutmeg||1 Dash|
|Ground allspice||1 Dash|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
1. Place cauliflower and margarine in 2-quart casserole. Cover tightly and microwave on high (100%) until crisp-tender, about 2 minutes.
2. Stir in water, cheese, half-and-half, bouillon, nutmeg and allspice. Cover tightly and microwave on medium-high (70%) 3 minutes.
3. Stir in wine. Cover tightly and microwave until soup is hot, 2 to 4 minutes. Sprinkle green pepper and paprika over soup.