2002 Cream of Cauliflower Soup

By boandozzy

One serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein.

Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

Originally published as Cream of Cauliflower Soup in Light & Tasty April/May 2001, p19

Ingredients

• 1/3 cup green onions (tops only)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups chicken broth
• 2-1/4 cups frozen cauliflower, thawed and chopped
• 2 cups 1% milk
• 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
• 2 tablespoons dry sherry, optional
• 1 tablespoon minced chives

Details

Servings 6
Preparation time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.

Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives. Yield: 6 servings.