Healthy Cream of Cauliflower Soup****

By Nilson

From Sandra Woodruff Secrets of Healthy Cooking

Ingredients

• 1 large head cauliflower (about 2 Pounds)
• 1 cup plus 2 T water
• 1/2 cup chopped onion
• 1 1/4 t instant chicken bouillon
• 1 pinch ground white pepper
• 1 cup skim or low fat milk
• 1/4 cu grated nonfat Parmesan cheese
• 1 pinch nutmeg
• 1 T finely chopped fresh chives or dill

Preparation

Step 1

Break cauliflower up into small florets. Place in 2 qt pot, add water, onion, bouillon and pepper. Bring to a boil over high heat. Reduce the heat to medium low cover and cook stirring occasionally, for about 10 minutes, or until the cauliflower is tender.

Using slotted spoon, transfer half of the cauliflower to a bowl and use immersion blender on the rest. Add milk, cheese, and nutmeg and blend through. Return florets to pot and stir to mix well.

Place pot over medium heat and cook stirring constantly, just until the soup begins to boil. Add a little more milk if the soup seems too thick.

Ladle soup into individual serving bowls and serve hot topping each serving with a sprinkling of chives of dill.