5 1/2 cup cauliflower florets
2 cup water
1 tsp salt
2 tbsp margarine
1/2 cup diced onion
2 tsp all-purpose flour
1 pkt instant chicken broth and seaso, ning mix
1 cup skim milk
1 dash white pepper
1 ground nutmeg (optional)
Directions
In a 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 into 4 soup bowls and, if desired, sprinkle each portion with
dash nutmeg.
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
Servings: 4 servings
Cauliflower Soup (Norway) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable; Weight Watchers
The History of Recipes
Historians have found proof that recipes existed way back into the far past, at least as far back as the Egyptians, and possibly even further. Having said that, these, early records were just simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius created some scripts detailing recipes cooked by wealthy Romans. He tells us how the roman meals were divided into appetizers, entrees and afters, something that is very familiar to us today. He also informs us how the ancient Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs like bay, rue and asafoetida. Closer to modern times, we have two recipe books from the 1300s - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the upper classes of the time. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new culinary innovations led to an outbreak in manuscripts on food, some of which still exist in academic collections. During the succeeding few hundred years, the upper-class families of Europe competed to serve up the best banquets, and consequentially chefs and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking books are in great demand, due to better eduction, increased leisure time and having more money to spend. Like it or not, the introduction of television brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Cauliflower Soup (Norway) recipe.
