Cream Of Cauliflower Soup

• 5 c. cauliflower flowerets
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 2 tsp. chicken-flavored bouillon granules
• 1/2 tsp. dried whole thyme
• 2 1/2 c. water
• 1 Tbsp. vegetable oil
• 1 Tbsp. all-purpose flour
• 2 c. skim milk
• freshly ground pepper (optional)

1. Combine cauliflower, onion, garlic, chicken-flavored bouillon, thyme and water in a Dutch oven; bring to a boil.
2. Cover, reduce heat, and simmer 20 minutes or until cauliflower is tender.
3. Spoon half of cauliflower mixture into container of an electric blender; blend until smooth.
4. Repeat procedure with remaining mixture; set aside.
5. Heat oil in a 2 quart heavy saucepan over medium-low heat. Add flour, stirring well.
6. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
7. Add cauliflower mixture to milk mixture.
8. Add pepper, if desired.
9. Cook over low heat until thoroughly heated, stirring often.
10. Yield:
11. 6 cups.

cauliflower flowerets, onion, clove garlic, chickenflavored bouillon granules, thyme, water, vegetable oil, flour, milk, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96811 (may not work)