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
It is quite possible to trace the history of written cooking instructions way back into history, at least as far into history as ancient Egypt, and maybe even further. In practice though, in the main part, these ancient records were just very simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe in existence, according to food historians is a collection of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks used a wide range of aromatic flavours, including a few you will know such as bay, fennel and parsley. As we move on, we have a couple of cookery books dating from the 1300s ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the curry that we all know today, but instead accounts of the types of meals eaten by the rich and wealthy people of the time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the East, including parsley and basil. These new foods and spices prompted a torrent in manuscripts on food, some of which are now in private libraries. During the following few hundred years, the families of Europe tried to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes common in their social group. By the time we get to the 1900s, cookbooks were increasing in popularity as a result of increased literacy, people having more leisure time and a general increase in wealth. The arrival of television gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Cauliflower Soup (Norway) recipe.
