Rich Cauliflower Soup
|Cauliflowerets||1⁄4 Pound (1 Cup, 1/2 Inch)|
|Chicken broth||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1 Dash|
|Ground allspice||1 Dash|
|Processed american cheese spread loaf||6 Ounce, cut into 1/2-inch cubes|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Finely chopped green bell pepper||1⁄4 Cup (4 tbs)|
1. Place cauliflowerets and margarine in 2-quart casserole. Cover tightly and microwave on high 2 minutes or until crisp-tender.
2. Stir in chicken broth, half-and-half, salt, nutmeg, allspice and cheese. Cover tightly and microwave on medium-high (70%) 3 minutes.
3. Stir in wine. Cover tightly and microwave 2 to 4 minutes or until hot. Sprinkle with bell pepper and paprika.